Mother’s Day is just a stone’s throw away, and we have a menu to prepare!
If you’ve been around my site for a while, you know I have a very close relationship with my mom. Not only has she guest posted on my blog, but I’ve made a tradition of baking her muffins and writing a letter to her on my blog every Mother’s Day (see this and this post). I feel so fortunate to live near my mom and to have her as the most reliable rock in my life.
While I visit with my mom often, Mother’s Day is always a memorable time of year. My immediate family alone is uuuuuuge (I have two brothers, a sister, and ten nieces and nephews), so rounding up the troops to celebrate all the mommies of the world makes for good laughs, and of course: tasty eats.
Let’s face it: in order to feed a crowd as large as my family (and cater to everyone’s taste buds), we need to have a large array of food. Spreads upon spreads upon spreads upon peanut butter and jelly for the kidlets. Let’s face it x2: I’m usually the one in charge of the healthy eats. Because my family is cut from meat-and-potatoes cloth, this Spinach, Leek, and Potato Frittata (with a side of bacon, please!) is perfect for the adults in my family who are watching their blood sugar level.
Ergo, zee frittataaaah.
Frittatas never get old in my book. Vegetables + eggs make an approachable and healthful brunch for any occasion. Since Springtime is basically Brunchtime, and Mother’s Day is just a couple of weeks away, I’ve been inspired to whip up frittatas galore to take all the flavors out for a test run. I’ve gotta say, this one’s pretty dandy!
Healthy yet filling, this Spinach, Leek, and Potato Frittata definitely suits the needs of my family. The leek gives the frittata a great deal of flavor, and adding Italian seasoning and cumin also adds to the flavor factor. The potatoes do a nice job of making the frittata nice and hearty to keep the family full and happy.
After making frittata after frittata, I have acquired some tidbits of advice:
Keys to Frittata Success:
- Use fresh vegetables, such as potatoes, spinach, kale, chard, asparagus, onion, etc. Don’t be affraid to use cups on cups on cups of chopped vegetables, because they will cook down!
- Saute said veggies prior to adding the beaten eggs – this softens them up and brings out some flavor.
- Add a pinch of seasoning, such as cumin, curry powder, Italian seasoning, etc. in order to give that frittata some pep.
- Grate up some cheese, such as jack, mozarella, gruyere, or cheddar. Or go cheeseless…whatever’s your jam.