Triple Layer Frittata
Plus brunch recipes for Mother's Day or any spring hosting
Good morning, all! Today’s frittata recipe is only accessible to paid subscribers of Susanality. That said, I wanted to share a partial version with everyone in order to 1) Wish all the mothers out there a very happy Mother’s Day weekend, and 2) Share some brunch ideas in case you’re hosting a celebratory meal over the next few days and are brainstorming what to cook. Below you will find a list of some favorite brunch recipes I’ve developed over the years, many of which are accessible to all (just skip over the frittata intro, if you’re looking for that).
xx
Susan
This layered frittata is infinitely adaptable and perfect for feeding a small crowd for brunch. There aren’t that many ways to make eggs for a crowd ahead of time—but this is one! And a delicious one at that.
This wannabe layer cake can be made right before a gathering and kept warm in the oven for a good hour. Alternatively, you could cook it even further in advance, let it cool, cover and refrigerate it, and reheat it just before your event. As a matter of fact, I’m eating a slice now that I made two days ago and it's perfect!
You can change up the vegetables for each layer to suit what you like and what you have. You can also use a meltier cheese like gruyere or cheddar in between the layers if you want, but that will limit you to serving the frittata warm. Goat cheese, which you’ll see included in the recipe below, won't congeal as it cools, making it a good choice if you plan to serve it at room temperature. It makes for great picnic food too!
Brunch ideas
What to serve alongside—or instead of—this frittata? Here are a few other favorite brunch dishes of mine from around the web. (Heads up: The NYT Cooking recipes are paywalled, so if you’re not a subscriber, skip over those!)
Sweet:
Caramelized Sheet-Pan French Toast (NYT Cooking)
Mushroom Bread Pudding (NYT Cooking)
Savory:
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Triple Layer Frittata
Serves 6 to 8