Mother’s Day Frittata

During the spring our girls/chickens lay an abundant amount of eggs. 

One of the nests has been taken over by our little bantam hen. She wants to be a momma so is in a broody state, only leaving the nest for food and water. 

In the meantime there are still enough eggs to make frittatas for our annual Mother’s Day brunch. 

For those of you not familiar with frittatas, the name means “fried” in Italian. A frittata is an egg-based dish similar to but not exactly like an omelet or quiche.
The cooking process is started on the stovetop and finished in the oven. 

Frittatas can be served warm or room temperature. I’m sharing 2 family favorites, one classic and one a bit more rustic. 

As far as cooking a frittata, a nonstick ovenproof omelet pan with sloping sides works best. I use a 10” pan and the frittata slides right out.

Happy Mother’s Day to each and every one of our Moms. You truly are the heart of the home! 

Classic frittata with herbs

This produces a lovely, herb flavored frittata.  


4 large eggs

Salt and pepper to taste

4 tablespoons butter

6-8 oz Gruyere, white cheddar or Fontina cheese, shredded

2 tablespoons each: fresh tarragon or basil, chives, and parsley 

Parmesan for garnish 


Preheat oven to 375.

Separate eggs.  Whisk yolks with a little salt and pepper, until thick and fairly light.

Beat whites with a dash of salt until stiff but not dry.  

Pour yolks over whites and gently fold into whites.  

Melt butter over medium heat in a 10” nonstick ovenproof omelet pan until starting to foam but not brown. 

Pour egg mixture into skillet, spread evenly and smooth top. 

Cover pan with lid whose underside has been sprayed to prevent sticking. (Or use sprayed foil.)  

Cook over low heat 5 minutes.  Remove cover and sprinkle omelet with cheese and about half the herbs.  

Put in  oven until frittata is cooked, about 10 minutes.
Remove, use spatula to loosen edges and bottom and turn onto plate. 

Sprinkle with Parmesan and remaining herbs, cut into wedges to serve.

Bacon spinach frittata

Lots of flavor in this rustic frittata.


5 large eggs

1/2 pound bacon, diced small

1/2 cup leeks or onions, diced

1 nice clove garlic, minced

2 cups fresh spinach or chard, chopped

Black pepper to taste

Tomatoes for garnish


Preheat oven to 375. 

Whisk the eggs until light and a bit fluffy.

Cook bacon over medium heat in 10” nonstick, ovenproof omelet pan. Remove and leave the drippings in skillet. 

Put leeks in skillet and when they start to get soft, add garlic and spinach.

Add bacon back into the pan and mix. 

Pour in eggs and cook just until eggs set around the edges.

Put in oven until frittata is cooked, about 10 minutes.
Remove, use spatula to loosen edges and bottom and turn upside down onto plate. 

Garnish with tomatoes, cut into wedges to serve. 


Make it ahead.

Frittatas reheat nicely, covered, in 300 degree oven. 

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