I was talking to some ladies in one of my classes last week about their plans for Mother’s Day.  It turned out to be a really funny conversation and rather interesting to hear how everyone spends the “holiday.”  I assumed that everyone spends the day, or at least most of the day, with their children and families.  Not so!  More than one mother in the group takes the day off and goes for a hike with friends or spends the morning at a spa, basically taking mommy time off!  I thought that was really cute, although I don’t think I would have the courage to propose that in my house.  One woman did confess that her mother-in-law was completely insulted that she didn’t want to spend the day with her!

Of course, going out to eat seems to be a very popular way to give mothers the day off from cooking and to show them how much they are appreciated.  Even though I love to cook, it’s always nice to have a break and eat someone else’s food.  But I can’t say that going to a restaurant on one of the busiest restaurant days of the year with a large group, including multiple toddlers, is my idea of relaxing.  I also don’t love buffets for several reasons — I always eat too much; I don’t like getting up multiple times during my meal; everyone seems to get up at different times and we lose any chance at meaningful togetherness and conversation; the thought of lots of germy children’s fingers contaminating the chocolate fountain makes me skittish.  Ewwww.

A couple of years ago, I had enough of that and suggested to my husband and his family that we do what my friend Melissa’s family does — all the guys cook lunch at home for the ladies.  How brilliant is that?  Seriously, best idea ever.  I don’t even care what they make, as long as I don’t have to do any dishes.  Although last year they made some delicious bulgur burgers from Maria Speck’s “Ancient Grains” cookbook, as well as some beautiful salads and a peach and blueberry claufouti.  So amazing!

Mother’s Day brunch seems to be very popular and I thought it would be a good idea to share a really delicious and easy frittata recipe.  When planning a brunch, I always try to incorporate some protein and vegetables to balance out all the ubiquitous carbs and sweets.  This one is so perfect because it uses seasonal asparagus and leeks — really spring-y!  When I make frittatas for us at home, I will cook it in the same skillet I use to saute the vegetables and serve from the skillet.  But if you’d like to serve this as part of a buffet, I would pour everything into a pie plate or tart pan.  Looks prettier that way.  I don’t have a non-stick skillet, but if you choose to use one, you can also slide it out onto a serving plate from your skillet.  You can also make this into little “muffins.”  Take a look at the images from my Kale and Brown Rice Bake and you’ll see what I mean — super cute!

What’s so nice about frittatas is that you can serve them hot or room temperature and any leftovers are fantastic as a sandwich.  Like later that evening, so you can really have the whole day off!