Post #366 Mom’s Day

May 8, 2015 at 7:44 AM | Posted in Uncategorized | 4 Comments

It’s Mother’s Day on Sunday.  Like you didn’t know that already.  I remember as kids, we would always try to give mom breakfast in bed and make it as special as we could.  Sometimes, it would be a bowl of cereal because we were too young to actually cook on the stove.  As we got older, we started adding toast, and fruit in the cereal, then moved on to scrambled eggs.  I don’t know when we stopped, but it must have been when we reached our early teen years and started taking her out to brunch, always on dad’s dime.

But one idea for an easy breakfast in bed is the frittata.  I’ve posted about these before but it bears repeated.  A frittata is an egg dish with various fillings.  Think of it as an open faced omelet.

frittata 01

It can be as large or small as you choose and the fillings can be as simple or complex as you like.  Basically, an egg pizza!  Crack two eggs per person into a bowl and using a whip, beat them into a frenzy.  The more air you incorporate, the fluffier it will be.  Heat an iron skillet on medium and melt about 3 tablespoons of butter.  Get your toppings ready.  If they require cooking, do that before starting the frittata.  Here’s where the creativity comes in.  Think about your toppings and make sure they will complement each other, but have one stand out.  In the example above, there is onion, spinach, and fresh tomato.  The stand out is the feta cheese.  I’ve seen frittatas that have spaghetti in them.  I’ve seen some that were only fruit.  Go crazy.  Once you’ve got your toppings ready, pour the eggs into the skillet with the melted butter, then put the toppings in and stir to mix the toppings and eggs together.  Then leave it to cook.  The edges and the bottom will become brown and crispy.  Leave it on the heat until the eggs are set and firm.  You can move the frittata carefully during the cooking process to avoid burning, but try not to tear it.  Once it’s done, slide it onto a plate and cut into portions.  Serve it with toast, and mimosa.  If you’re taking mom a tray, don’t forget to put a rose on the tray.

Another very elegant breakfast item is Cloudy Eggs.  It’s easy to do, but has several steps.  This recipe makes one serving so multiply by the number of people you’re serving.

  • 2 medium or large eggs, separated
  • 1 English muffin, split and toasted lightly
  • 2 thin slices of prosciutto, or country ham, or other breakfast meat (maybe smoked salmon?)
  • two small slices of cheese, optional
  • salt and pepper to taste

Preheat the oven to 350.  Place the toasted English muffin halves on a baking sheet.  Beat the egg whites to the soft peak stage.  Place the prosciutto/ham/other meat on the English muffin halves, and then the cheese if using.  Spoon equal amounts of the beaten egg whites on top, using the spoon to make a well in the center of the egg whites.  Carefully place the egg yolks in the well.  Place in oven and bake for 15-20 minutes until egg whites are toasty brown and the yolks have set.  Remove from oven and season with salt and pepper to taste.  Serve warm with chilled mimosa.  If taking a tray to mom, don’t forget a flower.

Egg Cloud

But maybe your mom doesn’t want eggs, or anything too elaborate.  A sure way to impress her, or really anyone you want to impress, is with a fresh, warm, tasty muffin.


Here’s a simple recipe that can be used as a starting point for a multitude of muffins.  By itself, it tastes wonderful, reminiscent of old fashioned donuts.  Adding other spices, fruit, chips, candies, etc. turns it into any kind of muffin you want.

  • 2 cups flour
  • 1 cup granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon vanilla
  • 4 tablespoons melted butter
  • 2 tsp freshly grated nutmeg

Preheat the oven to 400.  Whisk all dry ingredients together in a large bowl.  Whisk all wet ingredients together in a medium bowl.  Add wet ingredients to dry and mix until well blended.  Fill one dozen muffin tins that have been sprayed with cooking spray or lined with paper cups.  Bake 20 minutes, or until toothpick inserted in middle of one muffin comes out clean.  Remove from oven, cool, and eat.

Mom will be very impressed with these muffins.  In a pinch, you can omit the nutmeg.  You can also substitute cinnamon.


UPDATE:  The last post, I wrote about No Kid Hungry.  One of my readers let me know about something that is happening tomorrow May 9.  The Letter Carriers Union is accepting donations of non-perishable foods at your mailbox.  All you have to do is put it in a bag and leave it for them to pick up on their normal route.  Follow this link to learn more.

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