Happy Easter, everyone (well in a few days)! Geez, we pretty much went from St. Patrick’s Day right into Easter without a break this year. Bring it on!
When Paul and I got engaged we established the every-other-holiday-swap between our two families. Paul’s side of the family is only 1 hour away, but my family is 3 hours away, so it’s pretty much impossible to visit both families in one day. We would be in the car more than we would be with family. As much as we miss the family that we are not with for that particular holiday, it’s nice to be able to focus on one family and be completely present with them instead of having to worry about what time we have to leave to go see the next family. In my opinion, it’s a blessing in disguise. This year we are spending Easter with my family in Wisconsin.
One of my favorite egg dishes to make for breakfast or for brunch is a frittata. It’s basically an Italian version of an omelet. Don’t worry, it’s way easier to make than an omelet, no flipping involved! The best part about a frittata is that you can use any kind of veggies you have lying around, any spices you prefer, and even add in some leftover ham or lunch meat. The possibilities are endless! Usually when I make a frittata it is on the weekends when I have a little more time for slicing and dicing some veggies. It ends up being a great way that I can clean out the fridge.
To make a frittata all you do is cook your veggies of choice in an oven-safe pan until they are tender. While those are cooking you will whisk up your eggs and add any seasoning you like. Add the eggs to the pan and let the edges get solidified. Pop the pan into the oven for a few minutes so it can finish cooking. And viola, breakfast/brunch is served! No flipping involved + no mess = one happy cook!
For Easter brunch, or even breakfast, a frittata is perfect. An Asparagus Frittata is even better, because you are making use of one of the best veggies spring has to offer. It’s pretty much a piece of artwork; I mean look at the way the little pointy asparagus heads meet in the middle and the spears fan out in a circle. Totally impressive, yet so simple!
I know you will love this Asparagus Frittata. The fluffy eggs are garlicky with a hint of thyme, and the asparagus is fork-tender. Plus it only takes 30 minutes to cook, and 10 of those minutes you are waiting around while the frittata does its thing in the oven. That’s just enough time to set your table! Or for the Easter bunny to deliver the Easter baskets!
Do you know what you could do to complete this brunch? You could make some Carrot Spiced Muffins to serve alongside your beautiful Asparagus Frittata. Just sayin’.
I hope everyone has fun Easter!
- 1 bunch asparagus
- 2 teaspoons grapeseed oil
- salt and pepper
- 12 eggs
- ½ teaspoon fresh thyme, chopped (sub ¼ teaspoon dried thyme)
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 3 tablespoons filtered water
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- Preheat oven to 350 degrees.
- Wash, dry and trim off the woody ends of your asparagus. Place the asparagus in a large rimmed baking sheet. Toss with the oil and sprinkle with salt and pepper. Arrange the asparagus in an even layer. Bake for 15 minutes, flipping halfway through. The asparagus should be fork-tender.
- While the asparagus is roasting add the eggs, thyme, salt, pepper, and water to a large mixing bowl. Whisk together until everything is well incorporated; set aside.
- Heat a medium nonstick, oven-safe pan over medium heat. Melt the butter. Saute the onion for 3 minutes, or until translucent. Add the garlic and saute for 1 minute.
- Spread the veggies in an even layer. Add the egg mixture. Allow the eggs to set around the edges, about 5 minutes.
- Once the asparagus has been roasted (keeping the oven on), grab 8 to 10 asparagus spears, using one spear to measure the radius of your pan from the center. Cut the asparagus to the length needed. Use this asparagus as a cutting guide for the other 7 to 9 asparagus spears. Set aside.
- Returning to the frittata, once the edges of the frittata have cooked up and are slightly firm use a spatula to loosen up the edges a little. Transfer the pan to the still hot oven. Bake for 5 minutes, or until the middle is halfway set. Remove the pan and add the asparagus spears to the pan in a circular pattern with the pointed ends coming to the middle.
- Return the pan back to the oven for another 3 to 5 minutes, or until the middle is completely set.
- Allow the frittata to cool for 5 minutes. Slide the frittata out of the pan onto a cutting board and use a pizza cutter to slice between the asparagus spears into triangles. Garnish with freshly chopped thyme and serve immediately.
- You will have leftover asparagus from this recipe. You can either serve the extra asparagus spears alongside the fritata or pop them in the fridge to save for another meal.
- Store leftovers in the fridge for up to 5 days. Leftovers heat up nicely in the microwave.