Mother’s Day Brunch Goat Cheese, Spinach & Cherry Tomato Frittata
Why this works for Mother’s Day
If you’re cooking for Mother’s Day, this is the move. It feels elevated, looks impressive, and doesn’t require you to be glued to the stove while everyone else is hanging out.
A good frittata is all about balance — creamy eggs, fresh vegetables, and pockets of goat cheese that melt just enough without disappearing. It’s simple, easy to cook and harder to mess up!
Make it a full brunch
Add our Blueberry Lemon Curd Pastry
Add toasted sourdough + salted butter
Simple arugula salad with lemon + olive oil
Something bubbly — mimosa, spritz, or even just good coffee
Goat Cheese, Spinach & Cherry Tomato Frittata
Ingredients
8 large eggs
1/3 cup whole milk or cream
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 small shallot, thinly sliced (or 1/4 onion)
2 cups fresh spinach (packed)
1 cup cherry tomatoes, halved
3 oz goat cheese, crumbled
1/4 cup fresh basil, torn
1/4 cup grated parmesan (optional)
Instructions
Preheat oven to 375°F.
Whisk eggs, milk, salt, and pepper until smooth.
Heat olive oil in an oven-safe skillet over medium heat. Cook shallot until soft, 2–3 minutes.
Add spinach and cook until wilted, about 1–2 minutes.
Add cherry tomatoes and cook 1 minute.
Lower heat. Pour in eggs and gently stir once to distribute.
Scatter goat cheese and parmesan over the top.
Let edges set for 2–3 minutes, then transfer to oven.
Bake 10–12 minutes until just set in the center.
Top with fresh basil and rest 5 minutes before slicing.
Food Lab Tips
Don’t overcook it — soft center > dry eggs
Goat cheese goes on top, not mixed in
Use a good pan — eggs will stick if you don’t
