Today’s recipe is dedicated to the strongest, kindest woman I know: my mother.
I feel so blessed to have such an incredible relationship with my mom. She’s my cheerleader, my therapist, my mentor, and my friend. She’s the first person I call whenever something exciting happens, or when I’m having the worst day and just need a shoulder to cry on. She’s been the most amazing role model, and I give her all the credit in the world for shaping who I am today. I kid you not, she is super mom and I can only hope that I’ll be half the mom she’s been to me one day in the future.
On this Mother’s Day, I decided to make my mom this Spiralized Potato Veggie Pie— for a variety of reasons. First and foremost, because I stole her spiralizer to make it 😉 Back at Christmastime, my mom pulled out this handy tool for me to try one evening and I became totally obsessed. I “borrowed” it for a few weeks to try out some recipes for the blog and have had a very hard time returning it :/ I promise it’ll come back soon mom! But in the meantime, I made you this!
Secondly, my mom makes the best frittatas. They’re super simple and packed with veggies (just like this one), but I have yet to find one I like better. I made a little “play” on her veggie frittata with some spiralized potatoes and zucchini added as the base of the “pie”. I topped them with some sautéed spinach, tomatoes, and garlic, then poured a simple egg mixture over the whole thing. This light, yet delicious breakfast pie totally fits my mom’s eating style: healthy, yet oh-so-tasty. I wonder where I get my eating habits from…
So to all you mothers and grandmothers out there, Happy Mother’s Day! I hope your special day is filled with loved ones, delicious food, and sweet treats 🙂