Photos by Haley Sheffield | Styling by Juli Vaughn

This Sunday is Mother's Day... Like many of you, I have memories of making breakfast in bed for my mom... or at least attempting it. It can be such a special day when you have little ones. It can also be very painful for those who have experienced loss or are waiting for a child of their own...our prayers go out to you. May you find an extra ounce of peace and hope this weekend.

Last year we did a Mother's Day photoshoot for Pottery Barn, and we never blogged the images (or recipe). Jason prepared this wholesome potato frittata that's fitting for mommy-dearest. Be sure to let us know if you prepare the frittata...post on Instagram and use #HomespunATLatHome.

Ingredients

6 Large Eggs
3 Strips Applewood Smoked Bacon (Sliced)
5 ea Pearl Onions (Peeled and Cut in Halves)
3 oz Goat Cheese
2 cups Sweet Potato (Peeled and Medium Diced)
2 cups Purple Fingerlings (Diced)
1 bunch Basil (Picked and Chopped)
Salt and Pepper

Instructions

Heat a large 10” nonstick or well-seasoned cast iron skillet on medium-high heat.
Render the sliced bacon for about 4-5 minutes until browned. Remove bacon from pan and set aside on paper towels. Reserve bacon fat for cooking.
While the pan is still hot, add diced sweet potatoes and fingerlings to the pan. Using bacon fat, cook potatoes until nice and tender. Stir occasionally to cook evenly- this will take about 8-10 minutes. Once potatoes are almost done, add onions and remain cooking until they are tender for 2-3 minutes.
While potatoes and onions are cooking, whisk together 6 large eggs. Season with salt and pepper.
Once potatoes and onions are done, mix in bacon pieces and basil. Lower the temperature of the burner to low and pour eggs over the top of the veggies in the pan. Arrange goat cheese over the top. Cook until the eggs begin to set around the edge. The middle should still be a bit runny.
Place the frittata in the oven and cook for 5 minutes or until the middle has set.
Once the frittata has finished, let it rest in the pan for 5 -10 minutes. Slide frittata onto a cutting board and cut into wedges.

You can serve the frittata with a nice green salad with fresh tomatoes and basil, lightly dressed with good EVOO and vinegar.

Be sure to visit the Pottery Barn blog for Juli Vaughn's granola and morning punch recipe. Our friends over at Camp Makery are also sharing the recipes.