Easy Mother’s Day Brunch
This simple frittata is filled with Spanish goodness. The beauty of a frittata is that you can cook the ingredients and bake it in the same ovenproof skillet. Easy preparation, easy clean up. It can be served hot or cold, for breakfast, lunch or dinner; it can even be cut into little squares for a tapas party.
- 12 eggs
- 2 tablespoon olive oil
- 1/3 cup grated Manchego cheese
- 1 cup cooked spinach, squeezed dry
- 1 cup diced red pepper
- 1 cup diced white onion
- 5 new potatoes, sliced very thin
- 3 tablespoons mixed fresh herbs, I love thyme and tarragon in this
- 4 ounces Seranno ham (Parma prosciutto works great as well)
Preheat the oven to 375 degrees.
Beat together 12 eggs in a large mixing bowl and set aside.
Preheat an 8-inch ovenproof non-stick or cast iron pan over medium heat. Add the oil to the pan.
Saute the new potato slices until lightly colored, set aside.
Next, sauté the onion and peppers until caramelized.
Add the herbs, eggs, potatoes, and ham to the pan. Stir once. Add the cheese and fold in gently without stirring up the bottom of the pan. Season with salt and pepper.
Cook for 90 seconds on the stove top, then place in a 375-degree oven for 15 minutes to bake.
Slice and serve.
Photograph by Madeleine Hill.