Great Everyday Meals Magazine | By Momma Cuisine April-June 2016 | Page 12

Gather Your Bunch

For Brunch

With so many delightful celebrations and holidays this spring — think Easter, Mother’s Day,
Father’s Day, graduations — gather your bunch around the table for a delicious brunch with
dishes straight from Momma Cuisine’s kitchen. Whatever the occasion this season, give these
sweet and savory dishes a try to wow family and friends. And don’t forget the mimosas!

GARDEN VEGETABLE
FRITTATA

Light, fluffy and delicious, a frittata is possibly THE
perfect brunch dish. Check out Momma Cuisine’s
simple and easy take on this dish.

5-6 eggs, beaten
1 1/2 teaspoons kosher salt
1 teaspoon of fresh cracked pepper
2 tablespoons olive oil
1 small yellow onion, diced
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup sliced zucchini
1 Roma tomato, diced

1. Beat the eggs with 1/2 teaspoon of salt and some fresh
cracked pepper and set aside. Heat a skillet to mediumhigh heat with olive oil. Add the onions and garlic and
sauté until the onions become soft and translucent. Add
the dried oregano and sauté.
2. Add the zucchini and toss. Add the Roma (plum) tomatoes
and cook until the juices from the tomatoes make a light
sauce in the pan. Add the rest of the salt and toss.Take
the vegetable mixture and pour it into the bowl with the
beaten eggs. Add about 1-2 teaspoons olive oil to the pan
and add the egg mixture in the pan.
3. With a wooden spoon or spatula, lift the sides of the
frittata, allowing the liquid from the egg drip over the
sides. Continue that process about 2-3 times.
4. Slowly slide the frittata on a round plate and flip to cook
the other side. Or you can heat the oven to 325 degrees and
finish cooking the frittata in the oven for about 10 minutes.
Make sure you frying pan or sauté pan is oven safe.