We spoke (and ate) with one of Canada’s favourite celebrity chefs, cookbook authors and restaurateurs about eggs and one of this season’s biggest trends in holiday entertaining.

Turns out, even top notch celebrity chef (and new mom!) Lynn Crawford is looking for new ways to celebrate with friends and pull out the entertaining stops and still find time to cook her signature dishes—all without going crazy. The solution? Brunch. This beloved morning meal might just be the new cocktail party for entertaining this holiday season.

“Making brunch doesn’t have to be complicated,” says Crawford. Given the trend of simplifying and streamlining, it makes sense that some of our cooking and entertaining styles shift from night to day. Hosting or going to brunch “doesn’t eat into your day,” says Crawford, and it still gives both parties those extra pre-party hours everyone covets. If you’re cooking brunch at home, Lynn advises to pick dishes that can easily be made ahead of time or whipped up quickly, like her Spicy Chorizo and Tomato Frittata with Pepper Jack Cheese, which she had breezily mixed together moments before we arrived for this interview.

Since we’re all looking to trim budgets, brunch is an affordable option that doesn’t skimp on flavour or fun—since it’s a shorter window of time, you tend to eat and drink way less. But, that doesn’t mean the menu will be boring, and don’t worry, there’s plenty of room for cocktails, too! Brunch is a moveable feast and can be as intimate or jam-packed as you want. Lynn recommends starting sometime after 11:00 A.M. but cautions that brunch isn’t something you should ever have to set an alarm for.

Try Lynn’s make-ahead frittata:

Preparing this delicious frittata during the holidays has become a Crawford Christmas tradition. It is a perfect dish for brunch, lunch, dinner or even a late night snack on cold snowy nights. Frittatas can easily be made ahead of time, saving you from spending the whole night in the kitchen. Plus, they’re great to make for a potluck dinner—this recipe will feed a crowd and the dish is easily transportable.

SPICY CHORIZO & TOMATO FRITTATA WITH PEPPER JACK CHEESE

Recipe courtesy of the Egg Farmers of Canada

(Serves 4)

8 large eggs

¾ cup heavy cream

1 tsp olive oil

2 cloves garlic, thinly sliced

1 small red onion, thinly sliced

1 yellow pepper, finely diced

2 chorizo sausage, casings removed

1 cup cherry tomatoes, cut in half

½ cup pepper Jack cheese, grated

¼ cup parsley and cilantro leaves

Preheat oven to 375°F.  In a large bowl, whisk the eggs and cream together and season with salt and pepper.  Heat the oil in a large ovenproof skillet over medium high heat.  Add the garlic, onion, peppers and chorizo. Cook for 4-5 minutes until the onion and peppers are soft and the chorizo is completely cooked thru.  Add the eggs and tomatoes and stir together.  Sprinkle the cheese on top and place in the oven and bake for 12-15 minutes until egg has set and cheese has melted.  Top with cilantro and parsley leaves.