Here’s a simple, satisfying idea for a quick weeknight meal (which is what we chose to do) or a make-ahead Mother’s Day brunch for the upcoming weekend. We’ve spent the last two years noshing at local microbrewery, with stroller and baby in tow. This year, a most of my family will be in town (which is unusual for us!), and I’ll even get to celebrate in person with my mom, so the whole weekend will be full of fun and food. Unfortunately, with a little one on the way, day drinking isn’t in the cards.
While my Mother’s Day menu is still up in the air, it would be a shame to peg this frittata as a brunch or breakfast-only item. With some of our spring evenings dipping down into chilly temperatures, it’s been a pleasure to turn the oven on, leisurely sauté some onions, pair it with a side of roasted veggies and toasted baguette, and settle in to a dinner that everyone – even toddlers – is happy with.