Spinach and chevre frittata recipe for Mother’s Day: Day 49

Are you stumped for Mother's Day and wondering what to make your mom for brunch? Or maybe you're looking for ideas to give your family, so they know what to make you this Sunday. The Spinach and chevre frittata is a foolproof recipe that I think could easily be made by children – with supervision, of course. After all, it was easily made by me and I think it was quite the success.

I recall baking cupcakes with my five-year-old niece and how eager she was to do as much mixing and stirring as possible. I know our two-year-old is still too young to help out. Once, he helped me unload the dishwasher by taking out one piece of cutlery at a time and telling me what each item was. It was a very time-consuming process, and I look forward to the day when he can whisk our eggs without using the whisk as a bus, train, car or airplane on the tabletop (as these days every task seems to turn into role-play about modes of transportation).

The chopping and cooking of peppers and green onion can be done by an adult or an older child. For the younger set, they can have the task of whisking the eggs with pre-measured Dijon mustard and salt. And everyone can participate in crumbling the goat cheese into the baking dish.

What's great about this recipe is that once you have it mixed and ready to go, you just pop it into the oven. You then have 40 to 50 minutes to relax and watch your family wash the dishes. Or you could open your Mother’s Day gifts! Or perhaps lounge with your feet up and a cup of homemade hot chocolate or cappuccino in hand.

Another great thing about this recipe is that you can prepare it in advance, by placing it uncooked in the refrigerator overnight. In the morning, all it needs is a stir and maybe a few extra minutes baking time, et voila – breakfast is served!

Our friends once hosted a brunch for ten guests – which I thought was ambitious considering they had a toddler and a newborn – that consisted of a salad, muffins and three different frittatas. We all gushed over the food and were amazed at the feast before us. But they admitted it was incredibly easy: prepare the frittatas ahead of time and put them in the oven when the first guest arrives. Perhaps I’ll host a similar brunch party this summer when we, too, shall have a toddler and a newborn. Don’t expect a handwritten invitation, though...