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Mother's Day Frittata

The Frittata: The Key To Your Mother's Day Brunch Menu

The best recipes for Mother's Day brunch are 1) easy to prep 2) big enough to feed a family, without cooking in waves and 3) a breeze to clean up. And an added bonus is being able to display your Made In pan as a serving dish.

For all of these reasons, we love this Frittata recipe from Ink Food's Kristen Massad, which uses our critically acclaimed (not to brag) 12" non stick pan.

Made In Spring Frittata

Photo: Kristen Massad, Ink Food

Here are the step by step instructions on how to make this turn-key brunch dish. 

Ink Food's Spring Frittata

Tools
Ingredients
  • 8 Eggs
  • 1/2 Cup Milk, Whole or 2%
  • 1 Cup Yellow Onions, Chopped
  • 1 Cup Mushrooms, Chopped
  • 6 Asparagus
  • 2 Tomatoes, sliced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
Garnish
  • Goat Cheese
  • Smoked Salmon
  • Arugula
Instructions
  1. Preheat oven to 350 degrees F
  2. In a medium mixing bowl, combine eggs, milk, salt and pepper and whisk until smooth
  3. Heat one tbsp of oil in a pan over medium heat
  4. Add yellow onions to the pan and cook until onions are translucent
  5. Add in mushrooms and sauté
  6. Pour the egg mixture over the sautéed mushrooms and onions
  7. Cook on medium heat until the egg starts to pull away from the side, but the egg will not be fully cooked
  8. Place asparagus and tomatoes onto the frittata
  9. Place the pan into the oven and cook for 10-12 minutes or until egg is cooked through
  10. Once the frittata is done, garnish with goat cheese, smoked salmon and arugula
  11. Serve immediately and enjoy!

Spring Frittata

Photo: Kristen Massad, Ink Food

Love frittas, but your mom is more of a biscuit gal? Don't worry. This Skillet Chicken And Biscuits Pot Pie dish will be your key to brunching gold. 

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