Mother's Day - or Mothering Sunday - is on Sunday, March 26. The day is always on the fourth Sunday of Lent, exactly three weeks before Easter Sunday and usually in the second half of March or early April.
The day is a celebration of mothers and the maternal bond and traditionally children give flowers, presents and cards to their mothers, and other maternal figures such as grandmothers, stepmothers and mothers-in-law.
Let's make them feel special.....
Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata
This frittata fits perfectly in a brunch menu, and its gourmet flavours of sun-dried tomato, goat cheese, and basil will leave your mom thinking you worked on it all morning in the kitchen!!
Lucky for you, it only takes 15 minutes! With 9 grams of filling protein—20% of the your daily recommended intake of protein—you won’t be hungry right after. This is a great addition to any buffet too.
1 tbsp olive oil
1 cup minced onion
4 large eggs
2 egg whites
1/4 tsp pepper
3 oz sun-dried tomatoes, packed without oil
2oz goats cheese
2 oz basil chiffonade - please see recipe
1) Preheat the oven. Using a well seasoned 10inch iron skillet or a nonstick skillet with a heatproof handle, heat the oil over a medium heat and add the onion until translucent, approx 3 mins.
2) Whisk together the eggs and egg whites and season with the pepper. Add the mixture to the pan over the onions patting down any lumps with a wooden spoon. Scatter the sun-dried tomatoes over the pan surface.
3) Add the goats cheese to the dish and put in the oven for 2 mins until the frittata rises slightly and becomes light and settled. Remove and top with the basil chiffonade (stack basil, then roll slice into feathery 1/4inch peaces)
4) Plate and serve. To remove the frittata from the skillet place a large plate over the top of the pan, invert the frittata onto the plate and cut into wedges.
Serve with a nice fresh green salad.