Making breakfast for Mom on Mother’s Day always feels a little magical. You slip into the kitchen early, determined to whisk up something special. There’s something wonderfully fitting about serving Mom a simple frittata on Mother’s Day. It’s the kind of breakfast that feels both effortless and thoughtful. It’s healthy without trying too hard, delicious without demanding a dozen steps or fancy ingredients.
A frittata is all about nourishment: protein-rich eggs, bright vegetables, maybe a sprinkle of herbs, all from Lake Tahoe Markets, which makes the whole thing taste like sunshine. It’s warm, colorful, and satisfying in that gentle way that says, “You deserve to start the day feeling good.”
When you present it to her, Mom sees exactly what you hoped she would: a breakfast made with little effort, but filled with love! And that’s the real gift of the morning.
Spinach and Mushroom Egg White Frittata
3 mushrooms, sliced
Handful fresh spinach
4 egg whites
Salt
2 Tbsp. grated parmesan cheese
Hot sauce, if desired
Preheat the oven or toaster oven to broil. Spray a 7-inch non-stick fry pan with cooking spray and heat on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the fresh spinach and cook for 1-2 minutes or until the spinach has wilted. Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt and pour into the mushroom and spinach mixture. Sprinkle with 1 tablespoon of the Parmesan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through. Remove from the oven and sprinkle with the remaining Parmesan cheese. Cut into wedges and serve with hot sauce if desired.
Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com