With enchanting days of seemingly endless sun, friends and family seem to be in constant circulation at my home during the summertime. I’ve found that one of the best ways to unite us is a delicious summer brunch. One of my favorite ways to create the ultimate summer dining experience is to incorporate delicious seasonal finds from my local farmer’s market.


One of my go-to summer brunch recipes, and one that always keeps my guests coming back for seconds, is a Spinach and Goat Cheese Frittata. I love this dish because it becomes more delicious (and colorful!) the more seasonal produce you add to it. Usually, I opt for crisp bell peppers and juicy heirloom tomatoes, which add a fresh flavor that perfectly captures the essence of the season.


To ensure that my dish is prepared just right, I turn to the Thermador 30-inch Professional Series Single Oven. This oven moves at my pace – fast! With the Super Fast Preheat, the oven is preheated and ready in less than seven minutes. The Maxbroil® – the most powerful broil element on the market – broils evenly every time and allows me to spend less time waiting for my food to finish and more time with loved ones.


Brunch would not be complete without a steaming (or iced) cup of coffee! I serve up a delicious brew with the Thermador Fully Automatic Built-in Coffee Machine. This programmable coffeehouse-style machine is like having your own personal barista in your home. Indulge yourself and your guests with up to 10 different customizable beverages, and store your favorite drinks for when you are ready for seconds.


Feeling inspired? Check out my favorite frittata recipe below, and share your favorite summer brunch dishes with us in the comments or on Facebook (www.facebook.com/thermador), Instagram (@ThermadorHome) and Twitter (@Thermador).


Spinach and Goat Cheese Frittata

Enjoy this frittata as a breakfast or brunch main course. Add any of your favorite vegetables along with the spinach, including mushrooms, onions, slices of heirloom tomatoes, bell peppers or asparagus.

Serves: 6

10 large eggs
¼ cup milk
¼ teaspoon kosher or sea salt, or to taste
¼ teaspoon fresh cracked black pepper, or to taste
2 tablespoons butter, divided
3 cups fresh spinach leaves, tough stems removed
4 ounces goat cheese, crumbled
(optional) serve with toast, fresh tomatoes or fresh fruit

Pre-heat oven to 425 degrees F. In large bowl, whisk together eggs, milk, salt and black pepper. Heat a 10” cast iron or oven proof skillet on medium-high heat. Melt 1 tablespoon of butter, then add spinach leaves. Sauté spinach until wilted, about 1 -2 minutes. Melt remaining 1 tablespoon butter, then pour in the egg mixture. Stir egg mixture and cook untouched for about 20 seconds or until the sides begin to set. Gently gather in the sides of the cooked egg around 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 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 fresh fruit.