NEO, June 2011: Bread & Honey - Greek Mother’s Day Brunch

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	Greek Mother’s Day Brunch By Maria A. Pardalis In honor of Mother’s Day, I thought it would be fun to feature a Greek-style brunch recipe that you can surprise your mother and grandmothers with. Breakfast in Greece is not a big event, most often it consists of bread and preserves, a sweet or savory pastry and strong coffee. Why not unearth your inner nikokira or nikokiri skills and show your relatives how grandiose brunch can be? This easy frittata recipe gets a savory and Hellenic spin with fresh flavors that exemplify Greece. Not only is this dish delectable, it is also exceptionally healthy. Eggs are a terrific source of protein and are high in zeaxanthin and lutein, two anti-oxidants known to reduce age related macular degeneration. Brunch is not brunch with out variety and a fusion of assorted mouthwatering flavors. Since the frittata is savory, you must serve something sweet! Nothing screams Greek brunch more than fruit, nuts, yogurt and honey. My Honey Glazed Figs and Toasted Walnuts over Greek Yogurt recipe is so elegant and aromatic that it will surely please even the toughest mama and yiayia!
	Greek Frittata Prep time: 8 to 10 min. Cook time: 30 to 35 min. Serves: 4 Ingredients: 2 tablespoons Greek extra virgin olive oil 3 large eggs 6 large egg whites ¾ cup plain low fat Greek yogurt 2 cups baby spinach leaves 1 cup tomatoes, thinly sliced 1 medium shallot, chopped ¾ cup feta cheese, crumbled ½ tsp oregano 1 to 2 garlic cloves, minced 2 tablespoons fresh basil, chopped course sea salt and ground black pepper to taste 4 to 8 slices of crusty multigrain bread, toasted if desired Preparation: Preheat oven to 425 degrees. In a large bowl, whisk together the eggs, egg whites, oregano, basil, salt, and pepper. Pour in yogurt and stir until well blended. Set aside. Heat the olive oil in an ovenproof 10 or 12 inch non stick skillet. Add garlic and shallots and sauté until softened, about 2 to 3 minutes. Stir in spinach and cook until it wilts. Add the tomatoes and sauté for 1 to 2 minutes. Gently pour the egg mixture into the skillet and cook over medium-high heat for 3 minutes or until eggs are just beginning to set at the edge. Sprinkle feta cheese over the eggs and transfer skillet to the top rack in the oven. Bake frittata for 20 minutes or until just firm when lightly pressed. Turn on broiler for about 30 seconds or until lightly browned, watch carefully so not to burn. Remove from oven, run a spatula around the edge to loosen the frittata, cover and let sit for 5 minutes. Invert it onto a large round plate and cut frittata into wedges. Serve warm or at room temperature with crusty multigrain bread and a light green salad. Honey Glazed Figs and Toasted Walnuts over Greek Yogurt Prep time: 15 min. Cook time: 10 min. This is a sophisticated yet effortless and light dessert that can be served from breakfast to dinner. Greek yogurt provides a refreshing balance to the sweet honey glazed fig topping, while the toasted almonds add the ideal crunch. Ingredients: 8 figs, dried or fresh, quartered ½ cup Greek thyme honey 1 large lemon, juiced ¼ cup apple cider or water 1 tablespoon freshly grated lemon zest 1 cinnamon stick pinch salt pinch ground nutmeg pinch ground cloves ¾ cup almonds, chopped and toasted 2 cups low fat Greek yogurt Preparation: Add first 9 ingredients into a small saucepan over medium-high heat. Bring to a boil and then lower heat to medium low and cook for 10 to 15 minutes. Remove cinnamon stick and allow to cool slightly. Place ½ cup yogurt in 4 small bowls and top with honey glazed fig mixture. Sprinkle with toasted almonds and serve immediately. Happy Mother’s Day kai Kali Orexi!