PEAR AND BLUE CHEESE FRITTATA

With spring in the air and Mother’s Day right around the corner, I’ve been thinking a lot about brunch foods. You know what I’m talking about: things covered in hollandaise sauce, Champagne cocktails, and egg dishes that are jazzed up with fancy ingredients. Foods that you want to linger over for hours on a Sunday afternoon with the people you love.

This year, I thought I’d make my mom a frittata for Mother’s day, but I can’t serve anything without trying it first. Since my mom is a big fan of salads with pears and blue cheese, I thought I’d turn it into a full brunch dish, which is where this recipe comes in.

Since extra-virgin avocado oil pairs so nicely with fruit, I decided to use it here, and I couldn’t be more pleased with the outcome. I used it two ways in this recipe. First, I used it in my pan to cook the eggs, which gives them a nice exotic flair. That was nice, but I love the aroma and flavor of the oil unheated — especially with tender baby greens and fruit. So to finish, I tossed some baby arugula and walnuts with some of the oil as a finishing touch. It was delicious with the pears and tangy blue cheese. Lots of fresh ground pepper brings it all together nicely. A perfect pairing for a lazy weekend.

This dish couldn’t be simpler or more flavorful, and it’s perfect for a special occasion, especially with a Champagne cocktail.