Is there anything better than a lazy weekend morning? Perhaps a lazy weekend morning brunch spread, enjoyed in the comfort of your own home. A perfect combination of breakfast and lunch, brunch is a meal you savor on relaxed mornings, and it’s a time to load up on fresh, healthy foods as well as sweet indulgences.
Whether you’re dining in your pajamas or inviting friends over, we’ve got you covered with all the elements of the perfect brunch: something savory, something sweet and something to sip on. We recommend you round out this menu with a big pot of coffee and some crispy bacon — and perhaps a nice long afternoon nap.
Tomato, Spinach and Goat Cheese Frittata
We recommend using a 10- or 12-inch cast iron skillet, which can go safely from stovetop to oven and conducts heat well and evenly. Just don’t forget: When the pan comes out of the oven, the handle will remain hot for a while.
- 8 large eggs
- 1/4 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 scallions, chopped
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 3/4 cup crumbled goat cheese
Preheat the oven to 400 F. Crack the eggs into a large mixing bowl. Add the heavy cream and a pinch of salt and pepper, and whisk until well combined. Set egg mixture aside.
In an oven-safe skillet, warm the olive oil over medium heat until shimmering. Add the scallions and tomatoes, plus a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes begin to soften, about 5 minutes. Add the spinach to the pan and saute until the spinach is just wilted.
Make sure the vegetables are spread evenly throughout the pan, then add the egg mixture and gently tilt the pan to distribute it evenly over the vegetables. (Tip: do not stir, or you’ll end up with scrambled eggs). Sprinkle the goat cheese on top and cook for a minute or two until the eggs at the edges of the pan begin to set.
Transfer the pan to the hot oven and bake 10–15 minutes or until the eggs are completely set, watching carefully. Remove the pan from the oven and set on a cooling rack. Insert a small knife into the center of the frittata to test for doneness. Cut into wedges and serve warm or at room temperature.