The perfect Mother's Day brunch

Mother's Day Frittata
Created by Executive Sous Chef Craig Bianco


  • 3 whole eggs
  • 1.5 oz mild Italian sausage
  • 1 oz. roasted red bell pepper diced
  • 1 oz. fresh spinach
  • 1 oz. new baby red skin potatoes
  • 1/2 oz. Gruyére cheese
  • 1 oz. roasted chipolini onions
  • Salt and white pepper to taste

In a small bowl whisk the cracked eggs in till fluffy. In sauté pan brown the sausage and add the roasted pepper and onion, while stirring add the beaten egg season with salt and pepper and reduce heat. When egg sets loosen the edges after mixture is cooked half way about 2 minutes ether finish under salamander or flip the Frittata in till fully cooked with minimal browning turn out on plate and serve

The Oak Room
Mother's Day Sunday Brunch Menu at the Westin St. Francis:

May 11, 2008 10 am to 2pm

Scottish Smoked Salmon with Capers & Red Onions

Seasonal Fresh Fruit Display with Assorted Melons and Berries

Napa Valley Cheese Display

Assorted Mini Yogurts

Smoked Bacon

Grilled Pork Sausage Links

Cheese Blintzes with Assorted Fruit Toppings

Mini Potato Pancakes

Omelet Station
Made to Order Omelets, choices include: Smoked Ham, Bell Peppers, Mushrooms, Tomato, Cheddar Cheese & Crab

Italian Sausage, Roasted Sweet Peppers, Cipollini Onions

Honey Baked Bone in Ham & Rosemary Rubbed Leg of Lamb with Jack Daniels Raisin Sauce Carved on the Buffet

A Selection of Seasonal House Made Emulasions, Mignardese and Pastries

Price $ 65.00

Children 12 and younger $32.00

For more information on The Oak Room, click here.

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