Celebrating Mom on her special day goes beyond a morning breakfast, brunch or dinner. In fact, Mother’s Day should be a weeklong commitment, or at least a very long 4-day weekend. Moms are so dear to our hearts and hold such a special place in our lives, it’s hard to summarize how much we love them in one day. So, where should you begin when planning a menu for one of the most special women in your life? Putting together a delicious breakfast or brunch is always a good idea that is sure to put a smile on Mom’s face.

When we think of what to spoil Mom with on her special morning, there’s a plethora of wonderful dishes to choose from. An elegant, yet always popular dish to start the day with is a beautiful and fluffy frittata warm and fresh from your Thermador oven. This is not just any frittata, but a luscious dish laced with spinach and topped with crumbles of tangy, creamy goat cheese.

To make this frittata recipe suitable for all the Moms out there, you can easily adjust the recipe and add more of your favorite ingredients, including fresh veggies such as mushrooms, onions, bell peppers or asparagus. If your Mom loves bacon or sausage, then a hearty meat-filled frittata will not only please her, but will be a delightful treat for the rest of the family as well. Consider adding a generous handful of freshly grated Parmagiano Reggiano or Gruyere cheese to take this frittata to a cheese-lover’s-dream.

Accompaniments to pair alongside this elegant slice of frittata would be a fresh tomato salsa, sweet seasonal berries, or a thick slice of warm, crispy bread. And don’t forget to add her favorite cup of warm tea, coffee or juice.

Mom will always love and appreciate a fabulous frittata made from the heart. It’s a great start to the day and most importantly, a beautiful way to spend a special meal with her and give her all the love that she deserves. Lastly, don’t forget the fresh flowers because fragrant petals make the perfect thoughtful and final touch to say “I Love You.”

Recipe: Spinach & Goat Cheese Frittata

Serves 6


10 large eggs

¼ cup milk

¼ teaspoon kosher or sea salt, to taste

¼ teaspoon fresh cracked black pepper, to taste

2 tablespoons butter, divided

3 cups fresh spinach leaves, tough stems removed

4 ounces goat cheese, crumbled

Preheat your Thermador oven to 425 degree Fahrenheit. While the oven is preheating, whisk together the eggs in a large bowl with milk, salt and black pepper. Heat a 10” cast iron or oven proof skillet on medium high heat and melt 1 tablespoon of butter.

Add the spinach leaves and sauté until the leaves are wilted, about 1-2 minutes. Melt the remaining 1 tablespoon butter and pour in the egg mixture. Stir the contents together and cook untouched for about 20 seconds, until the edges begin to set.

Gently gather in the sides of the cooked egg around the edges of the pan with a heat-proof rubber spatula to let uncooked egg flow underneath. When the bottom of the eggs have set on the edges, add the crumbled goat cheese on top. Transfer the skillet into the oven and bake for about 15-20 minutes, or until the frittata is fluffy, light brown on top and the center is just set.

Serve warm with toast, fresh tomatoes or fruit.