Mother’s Day is the perfect day to celebrate all the moms in your life, and to raise a toast to all of their hard work. A fresh, crisp and light Sauvignon Blanc is the perfect wine to pair with Mother’s Day brunch. Egg dishes, smoked salmon and salads, or a Gluten Free, Spring Herb Frittata (see recipe below), are the accouterments to go with a chilled bottle of white wine. So when Sunday comes around, celebrate mom with a familiar “cheers!” We wish all the moms a very Happy Mother’s Day!
SPRING HERB FRITTATA
- 2 tablespoons unsalted butter, or more if needed
- 2 tablespoons minced chives
- 1 1/2 cups fresh herbs and greens, such as parsley, dill, basil, spinach or chard, (all carefully cleaned and dried, then torn into small pieces)
- 12 large eggs
- 6 tablespoons low-fat milk
- 2 tablespoons shredded cheese such as sharp cheddar or gruyere
- Salt and pepper to taste
- Heat oven to 350F.
- Thoroughly butter the bottom and sides of an 8-inch ovenproof skillet.
- Place the pan over low heat; when the butter becomes warm, add the chives or onions.
- Heat gently, just until they begin to give off a little fragrance.
- Add the herbs and greens and, if necessary, a little more butter.
- Stir so that all the flavors mingle.
- While the greens are heating, beat the eggs, milk, cheese, and a little salt & pepper into a large bowl.
- Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan.
- While working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.
- Put the pan into the oven and cook for about 25 minutes until the eggs are set and slightly puffed up.
Variations: Add some smoked salmon or prosciutto to the egg mixture.