HEALTH: Mother’s Day Brunch Recipes

Recipe #1: Dill Feta Scramble


  • 2 large eggs plus 4 large egg whites
  • Coarse salt and ground pepper
  • 1 ounce feta cheese, crumbled (1/4 cup)
  • 2 teaspoons olive oil
  • 2 tablespoons fresh dill, coarsely chopped, plus more for garnish
  • 1 whole-wheat pita (6-inch), halved


  1. In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese.
  2. In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill.
  3. Spoon eggs into pita halves, and garnish with more dill.

Recipe #2: Healthy Pepper Hash


  • 1 tablespoon unsalted butter
  • 1 red onion, cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 1 carrot, peeled and cut into 1/2-inch dice
  • 1 medium Idaho potato (about 9 ounces)
  • 3 assorted bell peppers, seeds removed, cut into 1/2-inch dice
  • 6 ounces button mushrooms, stems trimmed, cut into 1/2-inch pieces
  • 8 ounces ground turkey
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • Homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chile powder
  • 1/4 teaspoon paprika
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 6 large eggs (optional), poached or “fried” in a nonstick skillet with cooking spray


  1. Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
  2. Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
  3. Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
  4. Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.

Recipe #3: Baked Oatmeal


  • 3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish
  • 2 cups old-fashioned rolled oats
  • 1/2 cup walnuts or almonds, toasted and chopped
  • 1/3 cup fine-grain natural cane sugar
  • 1 teaspoon aluminum-free baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine-grain sea salt
  • 2 cups milk
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, cut into 1/2-inch slices
  • 1 1/2 cups huckleberries, blueberries, or mixed berries
  • Maple syrup, for drizzling


  1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
  2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
  3. Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
  4. Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with remaining melted butter and maple syrup.


[Recipes and photos adapted from]


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