easter brunch
This colorful Easter Brunch Frittata is a perfect dish to celebrate the occasion. Packed with fresh vegetables and herbs, it’s not only delicious but also visually appealing, making it a delightful centerpiece for your brunch table.
Equipment
- 1 oven-safe skillet 10-12 inches
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 8 large eggs
- ¼ cup milk
- 1 cup baby spinach, chopped
- ½ cup cherry tomatoes, halved
- ½ cup bell pepper, diced
- ½ cup onion, diced
- ½ cup feta cheese, crumbled
- 2 tablespoons olive oil
- to taste Salt
- to taste Black pepper
- Fresh herbs (e.g., parsley or chives), for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until they become tender.
- Add the cherry tomatoes and chopped spinach to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
- Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the crumbled feta cheese on top.
- Cook the frittata on the stovetop for about 5 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
- Remove from the oven and let cool for a few minutes before slicing.
- Garnish with fresh herbs before serving.
Notes
This frittata can be served warm or at room temperature.
Feel free to customize the ingredients with your favorite vegetables or cheeses.
Leftovers can be stored in the refrigerator for up to 3 days.