easter brunch
This vibrant spring vegetable frittata is a perfect dish for your Easter brunch. Packed with seasonal produce, it is both flavorful and easy to prepare. Serve it warm or at room temperature with fresh herbs sprinkled on top for added freshness.
Equipment
- 1 10-inch oven-safe skillet
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cups and spoons
- 1 knife
- 1 cutting board
Ingredients
- 8 large eggs
- 1 cup whole milk
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup zucchini, diced
- 1 cup bell pepper, diced
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- to taste fresh basil or parsley, for serving Optional garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Heat the olive oil in the skillet over medium heat. Add the zucchini and bell pepper. Sauté for about 5 minutes until softened.
- Add the cherry tomatoes and spinach to the skillet, stirring until the spinach has wilted, about 2 minutes.
- Pour the egg mixture over the sautéed vegetables, making sure it is evenly distributed.
- Sprinkle the crumbled feta cheese on top.
- Cook on the stovetop for about 3-4 minutes, gently lifting the edges of the frittata to allow uncooked egg to flow underneath.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set and slightly golden on top.
- Remove from the oven and let it cool for a few minutes before slicing.
- Serve warm or at room temperature, garnished with fresh herbs if desired.
Notes
You can easily modify the vegetables based on what you have on hand or in season.
For a variation, you can add cooked breakfast sausage or diced ham for added protein.
This frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat in the oven or microwave before serving.