Spoil Mom With These Sweet And Savory Mother’s Day Breakfast Recipes
What can you give to the person who loves you unconditionally and puts up with all of your crap for free every day of the year? Well, if your mom is anything like ours, taking over kitchen duty and whipping up a special breakfast for her will rank high on the heartfelt gift meter.
Herbed Green Pea And Feta Frittata
1 tablespoon unsalted butter
1 small shallot, minced
8 large eggs
1/3 cup plain skyr
1/2 cup frozen peas, thawed
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
2 ounces feta cheese, crumbled
Salt and pepper to taste
Herbs and feta cheese for garnish
Preheat the oven to 400 degrees Fahrenheit.
In a cast iron pan (or any ovenproof pan) over medium-low heat, melt the butter and cook the shallots until they’re soft — about 2-3 minutes.
In a medium bowl, whisk the eggs with the yogurt until they’re well combined and season them with salt and pepper. Stir in the peas, herbs and feta cheese. Pour the egg mixture into the hot pan and stir it frequently until the eggs just begin to cook (but remain a little loose) for about 5 minutes. Place the pan in the oven and bake it until the frittata is set but the center is still a bit soft (about 5 minutes). Top the dish with additional herbs and feta cheese.
Chocolate Espresso Smoothie
3/4 cup almond milk
1 5.3-ounce container vanilla skyr
1 banana, sliced and frozen
1 tablespoon cocoa powder
2 teaspoons instant espresso
Combine all of the ingredients and blend them until smooth. You could also top your smoothie with extra cocoa powder or chocolate shavings if you’re feeling decadent.
Banana Protein Pancakes
1 1/4 cup old-fashioned oats
1 large ripe banana
5.3 ounces vanilla skyr
1 teaspoon pure vanilla extract
1-2 tablespoons maple syrup
1 teaspoon baking powder
1/2 teaspoon baking soda
1-2 teaspoons cinnamon, to taste
1/8 teaspoon salt
Mini chocolate chips, optional
Combine all of the ingredients in a blender or food processor. Blend them until smooth and uniform in texture.
Brush a nonstick skillet with butter or a bit of oil over medium-to-low heat. Add about 1/4-cup portions of the pancake batter at a time for 4″ diameter pancakes. Sprinkle in your chocolate chips. Cook them until the edges start to harden and the batter starts to bubble on top, leaving little craters in the pancakes. This will take about 2-3 minutes. Flip the pancakes and allow them to cook through for another minute or so. Top the pancakes with yogurt, sliced bananas and a drizzle of maple syrup.
Icelandic skyr is strained more than other yogurts, which creates a dense and creamy yogurt that’s thicker than most. The yogurt is also notably sweeter, but still naturally low in sugar since the sweetness comes from the yogurt itself. The thick texture makes it the perfect kind of creamy addition to all of your sweet and savory recipes.
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