Mother’s Day and brunch have become synonymous in recent years. Making breakfast for mom to celebrate her special day is always a sweet gesture from the kids, and as the kids grow up, they often graduate to taking mom out for brunch where she can enjoy a Mimosa or two with her meal without worrying about the condition of her kitchen. Many restaurants offer special Mother’s Day brunch menus, and booking your table in advance is always a good idea on such busy occasions when most people will also be eating out. Brunch, a portmanteau word, combining breakfast and lunch, is thought to have begun in England in the 19th century and spread to the United States where it became popular in the 1930’s, according to the Joy of Cooking: All about Breakfast and Brunch by Ethan Becker, Irma S. Rombauer, and Marion Rombauer Becker. The meal is often served as a buffet including typical breakfast foods- eggs served in various ways, bacon, sausages, ham, pancakes, waffles, croissants, scones, fruits, as well as salads and even soups and main courses more associated with lunch. Coffee, tea and champagne are also served at brunch. Though brunch is not typically Greek, incorporating mom’s favorite Greek flavors into a classic brunch dish is an easy way to personalize Mother’s Day brunch. The following recipe includes tomatoes, zucchini, feta, and herbs, but feel free to try variations with other ingredients, greens, or loukanika.
3 tablespoons Greek extra virgin olive oil
1 small red onion, finely chopped
4-5 plum tomatoes, diced
1 medium zucchini, diced
1/2 teaspoon dried Greek oregano
1/4 teaspoon Greek sea salt
1/4 teaspoon freshly ground pepper
1 cup crumbled feta, Dodonis or Arachovas
2 tablespoons fresh parsley, mint, or dill (optional)
In a 10-12 inch oven and broiler-proof skillet, heat the oil over medium high heat and sauté the onion until translucent. Add the tomatoes, zucchini, oregano, salt and pepper and cook until the liquid is almost completely evaporated, stirring occasionally. Meanwhile, crack the eggs into a medium bowl. Beat until well blended. Pour the eggs into the pan with the tomatoes and zucchini which have cooked down. Cover and cook for about 3 minutes until the eggs are starting to set. Stir in about half of the feta and half the fresh herbs, if using. Cook for 3 minutes and then sprinkle the remaining feta on top, and the fresh herbs, if using, and cover with a lid to cook for 2-3 more minutes. Remove the lid. When the eggs look almost done, place under a preheated broiler for a few minutes to just brown the top, rotating the pan if needed to get even browning. Do not leave the pan under the broiler unattended to avoid burning the frittata since some broilers are more powerful than others. Remove from the broiler and allow to cool slightly before cutting into wedges. Top with additional feta and fresh herbs, if desired. Serve with toast and a side salad, if preferred, as well as your favorite brunch beverage, coffee, tea, or champagne. The frittata can also be served for lunch or a light dinner.