Fox 8 Recipe Box: Mother’s Day Frittata

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STRASBURG, Ohio -- It's a mother's day tradition -- breakfast in bed for mom.

Chef Sherry Schie, chef and owner of Shy Cellars in Strasburg, stopped by the Fox 8 Studios to teach Wayne a delicious, yet simple, frittata recipe that is sure to impress any mom.

For more information on Shy Cellars, click here.

Mother's Day Frittata


  • 4 eggs
  • 3 tbsp. cream or milk
  • ¼ tsp. dried thyme
  • Salt & pepper, to taste
  • 2 tbsp. roasted red peppers
  • ¼ cup mushrooms, sliced
  • 2 tbsp. onions, diced
  • ½ c fresh spinach
  • ¼ cup shredded cheddar or cheese of your choice
  • 4 tbsp. butter or olive oil


  1. Preheat oven to 375 degrees.
  2. Heat 2 tbsp. butter or oil in 6 or 8 – inch nonstick oven-safe skillet over medium heat until hot. Add peppers, mushrooms, onions, and spinach to pan. Cook till onions are soft and all liquid has evaporated, approximately 6-8 minutes.
  3. Meanwhile beat eggs, cream, and thyme in a medium bowl until blended. Add remaining 2 tbsp. of butter or oil to the hot skillet with fillings and pour egg mixture evenly in pan. Top with cheese and continue cooking on stovetop over medium heat for approximately 5-6 minutes or until sides begin to set up. Transfer skillet to preheated oven and bake for 10-12 minutes or until the eggs are set in the center. Do not overbake.

Fruit Kabobs


  • Any 3 to 5 kinds of fresh fruit like; Strawberries, Bananas, Raspberries, Watermelon, Cherries, Oranges, Pineapple, Grapes, and Blueberries


  1. Press fruit onto wood kabob skewers. Serve and enjoy!
Google Map for coordinates 40.616585 by -81.538676.

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