Wake up Mom to the smell of sautéed vegetables this Mother's Day! If you decide to make this later, it's perfect for brunch as well. Make it a complete meal with whole grain toast and this side salad featuring tender baby spinach and a tangy mustard and apple cider vinaigrette.

Vegetable Frittata

Makes 6-8 servings

Ingredients

  • 8 eggs, whole
  • 2 Tbsp milk
  • ½ cup shaved parmesan
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1-2 cloves of garlic, minced
  • 2/3 cup broccoli florets
  • 1 medium red, orange, or yellow bell pepper, cut into ¼ inch strips
  • ½ medium sweet onion, sliced
  • Stock (chicken or vegetable) or water, as needed

Instructions

1. Preheat oven to 350°F

2. In a large bowl, whisk eggs, milk, parmesan, and seasonings; set aside

3. Heat a medium sauté pan or cast-iron skillet over medium-high heat

4. Add oil and sauté onions until softened

5. Add bell peppers and sauté for until slightly softened

6. Add garlic and sauté for 1 minute

7. Add broccoli florets and sauté for 3 minutes

8. Add a tablespoon of stock or water to the sauté pan with vegetables until broccoli is bright green and semi-soft

9. Transfer vegetables to the bowl containing the whisked eggs and mix

10. In the same sauté pan, add 1 tsp of oil and heat over medium heat

11. Add the egg and vegetable mixture and cook on the stove top for 3 minutes

12. Transfer pan to the oven to finish cooking for 8-10 minutes

13. Remove frittata from the pan and transfer to a cutting board to cut into 6 to 8 portions.  Enjoy!

Spinach Salad

Ingredients

  • 2 tbsp wholegrain mustard
  • 1/3 cup apple cider vinegar
  • 1-2 cloves garlic, minced
  • 1 tbsp honey
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup canola oil
  • 1 oz extra virgin olive oil
  • 8 oz baby spinach, or any greens you like (try arugula, kale or spring mix)

Instructions

1. Put all the ingredients in a plastic container or jar with enough space to hold them all

2. Shake until ingredients are mixed thoroughly and look opaque

3 Adjust salt and pepper to taste

4 Toss greens in vinaigrette

5. Leftover vinaigrette can be stored in the fridge for 5 to 7 days

 Cuadros, a Drexel University student majoring in nutrition, is interning with the Healthy Weight Program at Children's Hospital of Philadelphia.