If you’re a follower of my Instagram feed, you may have noticed that I make breakfast frittatas several times a week. That’s why this recipe from Avocados from Mexico really appealed to me as a delicious and easy-to-make Mother’s Day brunch dish.
You can make this even healthier by substituting egg whites for some of the eggs. (Use 3 tablespoons egg whites for one regular egg.) Another way to health up this dish is to used sundried tomatoes that aren’t packed in oil. You’ll need to soften them up by soaking in hot water for 15 to 20 minutes or so before chopping them up for the recipe.
Avocado and Feta Frittata
Recipe courtesy of Avocados of Mexico
Ingredients:
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 avocado from Mexico, halved, pitted, peeled and cubed
- 1/2 cup crumbled feta cheese, divided
- 1/3 cup oil-packed sun-dried tomatoes, chopped
- 1 tablespoon oil
- 2 cups baby arugula, divided
Directions:
- Preheat broiler.
- In a medium bowl, beat eggs with salt and pepper.
- Stir in half of the avocado, half of the feta and half of the tomatoes, and set aside.
- Heat oil (can be from the tomatoes) in a 9-inch oven-proof skillet over medium heat. Stir in 1-1/2 cups of the arugula until wilted, about 30 seconds.
- Add beaten egg mixture. Cook until eggs start to set, lifting sides a bit to let uncooked egg run underneath, about 5 minutes.
- Sprinkle with remaining cheese and tomatoes.
- Transfer skillet to broiler. Cook until eggs are set, 1 to 2 minutes; remove from broiler.
- Sprinkle with remaining avocado and arugula. Serve hot.
Recipe and picture courtesy of Avocados from Mexico and used with permission.
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Mother’s Day
As a kid I loved to cook both with my mom and by myself. My mother encouraged me by ordering kids’ cookbooks from the Scholastic book flier. I even attempted to make my mom breakfast in bed on Mother’s Day, with my dad’s and sister’s help of course.
with me. It’s slightly complicated and uses orange liqueur, still it was the recipe we loved to use.
. Unfortunately, this adorable cookbook is out of print, which is surprising considering that it features a recipe by Thomas Keller, who was a consultant on the movie. 
Ingredients:
Cook the crepe on the first side for about 45 seconds, then quickly flip it with a spatula and cook the other side for about half as long. 
Oikos Organic Greek Yogurt oatmeal pancakes
1 tablespoon butter or stick margarine
10 slices French bread (1/2 inch thick)
would make a wonderful Mother’s Day gift for any mom trying to eat healthier let alone those trying to drop some weight. The cookbook includes all of the recipes featured on the show as well as a calorie guide, a list of calorie offenders, skinny alternatives to your favorite meals, a food personality quiz and more. 
This week I’ll be featuring some healthy but easy-to-make dishes for mom on Mother’s Day. Every mom wants to be cooked for on Mother’s Day, but we don’t want to spoil our diets either. Or clean the kitchen up after dad and the kids make a gigantic mess – are you listening people?