A warm, custardy vegetable frittata is easier to make than you think and a great brunch idea for Mother’s Day. To perfect your frittata, use either a non-stick oven safe skillet or a well seasoned cast iron pan. After sautéing your vegetables until almost fully cooked on the stove top, add your whisked eggs to the pan and place it in the oven to finish cooking. Don’t over bake the frittata, remove it from the oven when it’s barely set and the consistency of custard. The eggs will continue to cook a bit even after you remove the pan from the oven. Serve your frittata warm out of the oven or at room temperature, with a sprinkle of fresh herbs and your favorite greens.