From Lisa Barnes
There seems to be three camps of moms on mother’s day…one that likes to celebrate with family, one that likes to celebrate without and one that tries to juggle both.
The first like to be surrounded and reminded of their children and their own parents – getting multiple generations together for usually brunch or dinner. Then there are those (usually with young children) who like to take the day off from being a mommy. Many I know do a relaxing spa day alone or with other mom girlfriends and then go to a romantic dinner with their spouses. The ones that like to try to fit everything and everyone in (like their daily life) tell me they’re doing a lunch or spa without children in the morning and then are joined for a family celebration in the evening.
If you’re a Dad – ask your wife what she’d prefer. One year I celebrated mother’s day by shopping by and for myself. I thought it would be nice and relaxing but it was so depressing. I watched families going into restaurants for brunch and missed my husband and kids (they had a fun day without me!) and also missed my own mom who doesn’t live close by. I came home and said I never wanted to do Mother’s Day alone again. Of course I like the alone time – just give me the day off before or after.
Anyways if you’re lucky enough to celebrate with your own mom and family, here’s a lovely and easy fritatta recipe to make at home. And if you’re in the mood for someone else to make brunch, make reservations fast (OpenTable.com can help). If you live in the Bay Area I would suggest Foreign Cinema. They have a wonderful brunch, excellent mimosas and bellinis for mom, and a great 3 course children’s menu.
Happy Mother’s Day! (Here’s a photo of my mom with my daughter)
Organic Greek Frittata
A frittata is an easy, yet elegant dish, to serve for friends and family – perfect for a Mother’s Day brunch. Adding couscous to the frittata makes it heartier, and gives the eggs a bit of a crust. Cut the frittata into wedges and your children will think it’s an egg pie.
1/2 cup water, plus 1 tablespoon water – divided
1/3 cup uncooked couscous
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cage-free, organic eggs
2 teaspoons expeller pressed canola oil
1/3 cup slivered oil packed sun dried tomatoes
1/3 cup chopped nicoise or kalamata olives
1/4 cup diced organic onion
1/4 cup grated Parmesan cheese
1/4 cup crumbled feta cheese
Preheat oven to 350°F. In a small saucepan bring ½ cup water to a boil over medium-high heat. Stir in couscous, remove pan from heat, cover, and let stand 5 minutes. Fluff and separate with fork.
Combine the 1 tablespoon water, salt, pepper, and eggs in a medium bowl and whisk together. Heat oil in a large ovenproof skillet over medium-high heat. Add tomatoes, olives, and onions and sauté until soft, about 3 minutes.
Remove pan from heat and stir in couscous and egg mixture. Level mixture with rubber spatula. Sprinkle cheeses over top. Bake in oven for 10 minutes, or until set and cooked through. Let stand 5 minutes. Cut into wedges with knife or pizza cutter.
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: Tiny Feet © Orangeline | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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