Pimento Cheese Frittata for Mother’s Day Brunch

From Carrie Morey's Hot Little Suppers cookbook

Pimento Cheese Frittata for Mother’s Day Brunch


  • • 8 eggs
  • • 1/4 cup cream
  • • 1 teaspoon cornstarch
  • • 12 ounces of pimento cheese, divided
  • • 1 shallot, minced
  • • 1 bunch of asparagus washed, trimmed and chopped
  • • 1 red pepper, chopped
  • • salt and pepper to taste

My family knows that my ideal Mother’s Day is a day full of family time and great food. Whether it’s a big brunch cooked by my daughters (and the dishes done by them, too…or John, I’m not picky!), a beachside picnic, or a delicious dinner from one of my favorite downtown spots, food is a key ingredient to the day dedicated to celebrating Mom, a.k.a me.

But, some years, my Mother’s Day looks a bit different! At times, we welcome a crowd to our home, especially for brunch. And one of my favorite dishes to make to please all my guests is my Pimento Cheese Frittata. Full of fresh veggies and creamy, melty pimento cheese, this recipe is easy but impressive.

Once the eggs, cream, and cornstarch are whisked together, you can fold in your chosen toppings. I usually opt for some colorful vegetables to add some extra oomph, and nutrition, but this frittata is deliciously simple with only pimento cheese, too! In this iteration, chopped asparagus and red pepper were added into the egg mixture along with minced shallot, but you can truly use whatever is on hand. Spinach, onion, ham, tomatoes, bacon - all will pair perfectly with pimento cheese.

Keep this recipe on hand for your own Mother’s Day celebrations, or impress your guests with the gorgeous dish for a weekend brunch or even a dinner party!


  1. Whisk together the eggs, cream, and cornstarch in a large mixing bowl.
  2. Once the egg mixture is well-incorporated, add minced shallot, trimmed and chopped asparagus, chopped red pepper, and 8 oz of Callie’s Hot Little Biscuit Pimento Cheese. Fold in the additions. Add salt and pepper to taste.
  3. Carefully pour the frittata mixture into a prepared cast-iron skillet. To keep steady, I recommend placing the skillet on a baking sheet.
  4. Bake in a preheated oven at 325ºF for 45 to 55 minutes. Frittata may still have some slight wobble in the center, and will continue to cook as the cast-iron skillet cools.
  5. Serve warm with generous dollops of the remaining 4oz of Callie’s Hot Little Biscuit Pimento Cheese on top. Enjoy!

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Hot Little Tip

You can really make this recipe your own by adding different veggies or even some ham or bacon!