On Mother’s Day, I am hoping that my husband decides to wake up early and prepare this breakfast frittata recipe…which of course I will leave around a few days prior.

I can imagine myself hazy-eyed that morning after sleeping in late, right. Dad is cooking in the kitchen, apron and all.  Kids are setting the table.  Wait, maybe I’m still dreaming?

All kidding aside, this IS a great recipe for dads.  While sometimes I see my husband in the kitchen, cooking is not his thing – but with Jackie’s Ourman’s simple frittata recipe, he will feel like a super chef or at least a Fake Supermom!

For those of you who’ve followed our recipes (sorry I haven’t kept up with doing them weekly, I’ve been a bit overwhelmed) you know we love Jackie’s fabulous gluten free recipes and we are cheering her on as she grows her new awesome site for the gourmet gluten-free foodies among us.  The site is called CAFE and stands for Celiac & Allergy Friendly Epicurean.  Thanks for sharing, Jackie, and Happy Mother’s Day!

I suggest serving this for breakfast or for brunch with a side salad – so easy and delicious!  Great source of protein, too.

Frittata with Spinach, Tomatoes and Feta

Ingredients – Serves 2

• 1 potato peeled and cut into large chunks
• 6 eggs (use 8 if you omit the potato)
• olive oil
• 1 small shallot, diced
• 10-12 grape tomatoes, halved
• handfull of spinach
• ¼ cup of feta cheese
• salt and pepper to taste

Instructions

1. Pre-heat oven to 350 degrees.
2. Place potato chunks in a sauce pot and cover with cold water by about 1-2 inches. Heat over med-high heat and bring just to a rolling boil. As soon as the water boils, turn it off and drain the potatoes.
3. In the meantime, whisk eggs in a bowl until well blended and a little foamy. Season generously with salt and pepper.
4. Heat a large oven-proof saute pan (10″) and coat the bottom with olive oil. Toss the potatoes in and saute until golden brown and cooked through, tossing often for about 5 minutes. Season with salt and pepper. Add the diced shallots towards the end to soften and brown a little.
5. Add more olive oil, if needed, before pouring the eggs over the potatoes and shallots in the saute pan. Spread spinach, tomatoes and feta evenly over the top.
6. Allow the frittata to cook over med heat for a couple of minutes and then transfer to the oven and continue to cook for 6-10 minutes until eggs are cooked but not browned.
7. Slide out of saute pan onto plate, cut in wedges and serve.

Will Dad be cooking for your family on Mother’s Day?  Let me know what he makes!  Here’s hoping you get a break from cooking (or somehow, somewhere see evidence that dads cook!).