4 Mother's Day brunch ideas to impress mom, from the adventurous to the classic
Published in Entertaining
• 3 tbsp. finely chopped raw walnuts
• 1/2 c. heavy cream
• 1 c. crumbled sheep's milk feta
• Lemony yogurt, for serving (see Note)
• Hot sauce, for serving
Directions
Preheat the oven to 350 degrees.
In a large cast-iron skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, salt, cumin, turmeric and coriander and continue cooking for 1 minute. Set aside.
In a large bowl, whisk the eggs until uniform. Season with a pinch of salt and the black pepper, then add the onion mixture, parsley, dill, walnuts and cream. Mix thoroughly and set aside.
In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Carefully rotate the pan so the olive oil coats the entire bottom plus a few inches up the sides. Add the egg mixture and cook undisturbed until the sides begin to set, 3 to 5 minutes.
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