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On Mother’s Day we celebrate mom and/or any other women in your life who have helped to nourish and care for you. Whether it’s the Italian mom who loves Sunday Supper but your red sauce is ordered in or the Jewish woman who spends Sunday¬†in the kitchen all day cooking and no one is allowed in to your sacred space, on Mother’s Day we want her to sit back and put her feet up for a little while. Let the kids into the kitchen with a parent, caretaker, grandparent, babysitter or friend and let them make brunch.
These Frittatas are easy to make with adult supervision (only needed for a few steps), even if it is just the woman of honor and the kids. She can sit with her feet up in the kitchen and let them take care of most of the steps while she relaxes. Try it. She’ll love it.
Mini Brunch Frittatas
Ask a grown up to help you get these ingredients for your recipe. If you have only the¬†first six ingredients you can still make this recipe. The rest is optional.
Watch a video on how to make this recipe!
1.¬† Wash your hands. Ask a grown up to turn the oven on to 375 degrees Fahrenheit.
3. Put the muffin tin into a clean sink and spray each cup with¬†cooking oil¬†or¬†pour a little oil into a cup and brush the inside of each muffin cup¬†with oil on the bottom and up all the sides with a pastry brush.
4.¬† Tap the egg on the counter near the glass measuring cup. Then over the cup, carefully try to pull the egg apart with your thumbs near the cracked shell. Pull the shell apart and let the egg fall into the measuring cup. If any shell falls in, scoop it out with the egg shell in your hands. Then pour the egg into the big bowl. Do this for all 8 eggs.¬†Pour the 1/2 cup of milk into the big bowl with the eggs.¬†Mix the milk and eggs together with the whisk or fork until the whole mixture is smooth and light yellow.
5.¬† Grate the Parmesan cheese¬†until you have¬†enough to fill one regular muffin cup. Then grate the same amount of the other cheese. You can measure it right into the muffin tin but then scoop it out and set it aside on a corner of your cutting board.
6.¬† Add the¬†pepper and salt to the egg mixture and stir it all up. Over the sink, pour the egg mixture into your measuring cup. Carefully pour the egg mixture halfway up each muffin cup.
7.¬† Wash a handful of each herb and a handful of the spinach under cold running water. Then dry the herbs and spinach on a kitchen towel. Herbs with little leaves can just be picked off the stem and put in a pile on your cutting board. The herbs with big leaves can be cut into little strips with your scissors.You can use your children’s scissors instead of sharp¬†kitchen scissors just make sure they are washed with dish soap and water first.¬†
8. ¬†Sprinkle the herbs and cheese into the muffin cups on top of the egg mixture. You can leave some plain if you like or make some just with cheese or just with herbs. You make what your family likes. Then, wash the green, yellow, red or orange pepper.
…This is the grown up part.
Grown ups: Put the muffin tin in the oven and to set a timer for 10-12 minutes. Ask your little chef for the pepper. Trim the top and take out the core, then slice the pepper into rings.¬†Take the muffin tin out when the timer goes off. The frittatas will look slightly under-cooked in the middle but are¬†just right. If the frittatas are still wet in the middle after a minute out of the oven, put them back in for two more minutes. Using a rubber spatula remove the frittatas from the muffin tin and place them on a plate.
Kids:¬†You get to finish this off. Put some of the rest of the spinach on a large¬†plate or platter. Place the frittatas on¬†top of the spinach and put a pepper ring around each frittata to make them look like flowers. Then it is time to eat and celebrate!
Tips for nervous adults:
Spring is here and we can finally enjoy delicious‚ÄĒand healthy‚ÄĒfresh vegetable delicacies, like this Italian-inspired Spring Onion and Asparagus Crostata. What makes it really stand out is its crust‚ÄĒmade from a rich cream cheese dough traditionally used in rugelach, the famous Jewish curled-up cookie. You’ll love this savory twist… with spring herbs and caramelized onions.
Spring Onion and Asparagus Crostata
1.¬†¬†Begin by caramelizing the onions. Slice your 2 yellow onions thinly. In a pan over medium heat, cook the sliced onions until they become translucent. Then, put the onions on low and cook for 30-40 minutes stirring occasionally. While the onions cook, prepare your crust.
2.¬† In a mixer, blend cream cheese and butter. Add in the¬†sugar, 1/2 tsp. of salt and 2 Tbsp.¬†of Parmesan. While this is blending, use¬†scissors to snip the¬†chives until you have 1/2 cup of minced chives. Add the¬†all purpose flour and whole wheat flour to the mixer and stir on low¬†so the flour stays in the mixing bowl. When the dough begins to come together, add in the¬†chives. Once the dough forms a ball, take it out of the mixer and wrap it in plastic wrap to make 1 large disc of dough. Refrigerate for at least 30 minutes. You can also make the dough a day in advance if you prefer.
3.¬†Preheat your oven to 350¬įF. Remove your caramelized onions from the pan and let them cool. With a mandolin, a sharp knife or the slicer on your box grater, thinly slice 2 spring onions. Set the onion aside.
4. ¬†In a separate bowl, mix the ricotta, 1/2 cup of grated Parmesan, 1/2 tsp. of salt and pepper. Take the dough out of the fridge. If you have chilled the dough overnight, it may need about 30 minutes on the counter before it is workable.
5.¬†Trim the asparagus by snapping off the thick bottoms. They should snap naturally at the beginning of the tender part of the stalk. Cut the asparagus in half horizontally¬†and then in half again vertically.
5.¬†Cut the dough in half. Roll out one half of the dough into a circle. It does not have to be a perfect circle since a crostata is a rustic dish. The dough should¬†be between 1/8 to 1/4 inch thick. Spread 1/2 of the caramelized onions around the edge of the dough. Curl the dough over and tuck it into the base of the crostata crust. With scissors, snip little vents along the curled crust. Repeat with the second half of the dough and caramelized onions.
6.¬†Top the crust with 1/2 of the ricotta filling. Layer 1/2 of the spring onion slices on top of the ricotta filling. Carefully arrange the asparagus over the onions. Repeat with the second crust and the other 1/2 of the ricotta filling, spring onion slices and asparagus.
7.¬†Bake on a cookie sheet lined with parchment paper for 45-55 minutes. The crust will become golden brown along the edges.
8.¬†Serve with a spring salad. ¬†If you have leftover asparagus, you can shave the raw asparagus with a vegetable peeler and top with a homemade salad dressing¬†or whatever dressing you have in your fridge. Look for pea shoots at the grocery store or farmer’s market; they make great spring salads as well.