I took an informal poll of several mothers with young children, asking what their perfect Mother’s Day breakfast in bed would be. Among the wistful replies for fresh-squeezed orange juice and French toast or an omelet and fruit was this common refrain: “Forget breakfast … just let me sleep.” As the mother of a 2-year-old, I can relate. Those late, lazy mornings of my early 20s are just a distant memory now.
I feel sheepish when I think about all the hours of sleep my mother lost when I was little, and how many Mother’s Days I neglected to do something special for her. Sure, there was always a requisite card and gift, but they paled in comparison to her efforts to make our lives comfortable.
Mom, I’d offer to bring you breakfast in bed to make up for all those times, but thanks to my considerate husband, I’ll be sleeping in for breakfast this year.
For all you fathers and for kids old enough to help in the kitchen, the following is an easy recipe that Mom will love … when she finally wakes up.
Mother’s Day Frittata
1 small onion, chopped
2 tablespoons butter
2 small jars (6 ounces each) marinated artichoke hearts, drained & chopped (keep liquid from 1 jar)
6 eggs
1/3 cup grated Parmesan cheese
1/3 cup bread crumbs
1/2 tablespoon chopped fresh tarragon (basil or chives will work also)
6 slices bacon, cooked and crumbled
Dash of black pepper
1/2 cup shredded mozzarella cheese
Preheat oven to 325 degrees. In 10- or 12-inch skillet, sauté onion in butter until transparent. Add artichokes and liquid from one jar. Keep on low heat while making the following mixture:
In large bowl, lightly beat eggs, add Parmesan cheese, bread crumbs, herbs, bacon, pepper and sautéed onions and artichokes. Mix together and pour back into skillet. Remove from stovetop and put in oven. Bake for 25 minutes or until set. Sprinkle with mozzarella and return to oven to melt cheese. Serves 4–6.
Serving size: 1 wedge. Per serving: 219 calories, 13 g protein, 17 g fat, 5 g carbohydrates, 409 mg sodium, 215 mg cholesterol
