Please Mom on Mother's Day with this Spring Frittata

This weekend is Mothers Day! YAY! I love making big-batch brunch items that are super easy and can easily serve a crowd. We usually make a whole lot of stuff and a frittata is always on the list because its a crowd-pleaser and comes together within minutes.

Heres the thing: frittatas are easy but they arent foolproof. Overcook them and blahyou have a sponge-y mess. I also think there should be a good amount of heavy cream to egg ratio. I skip the milk in this instance and go with heavy cream. It makes for a creamy, delicious, flavorful frittata.

Since its spring, I added sliced radishes, chives and the radish tops! Dont throw them away. Theyre spicy and delicious and this means less waste! I love adding some chives and cheddar cheese too. Other cheeses like feta, pepper jack or fontina would work great, too.

Lastly, I love adding something fresh to the top. In this instance, I added my favorite mix of arugula, lemon juice, olive oil and tomatoes. I waited for about 5 minutes so the frittata could fall a bit and then I added the topping. It does warm up a bit but it still tastes amazing. If youre serving this frittata room temperature, I would add the topping right before people start to dig in.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.