This Easter frittata looks and tastes like spring. Bursting with bright green colors and fresh flavors, this is a beautiful dish that can serve as a centerpiece to your Easter morning meal.
A blend of eggs, cream, and goat cheese surrounds the green colors of spring onions, asparagus, sugar snap peas, and peppery arugula. Since there are several fun shapes and vivid green shades in the veggies of this dish, you can have a lot of fun with the arrangement and presentation of this frittata.
Serve this frittata with light, airy bread—a few slices of baguette would be the perfect complement. Add a couple of roasted potatoes on the side to round out the meal.
This is a great dish to serve with a simple, light, sparkling drink like citrus-flavored sparkling water or a bright Easter mimosa with friends and family that you have over for the holiday.
When making this Easter frittata, look for asparagus stalks that are not too thick or too thin. Around half an inch in thickness will cook up the nicest. I also recommend placing your cheese on the counter for 30 minutes to allow it to warm up before you use it. This will make it a lot easier to whisk together with the eggs.
I recommend using a round dish for the presentation, but you can also make this in a square or rectangular dish. If you are using a round dish, consider the length of your asparagus when you arrange the dish, put the longest asparagus in the center and use the shorter ones towards the edges.
What You Need To Make an Easter Frittata
To make this Easter frittata, you need eggs, half and half, goat cheese, olive oil, asparagus, lemon, sugar snap peas, arugula, and salt and pepper. You can substitute the goat cheese for feta cheese or ricotta if you want something a little less tangy.
- Large eggs
- Half and half
- Goat cheese
- Olive oil
- Sugar snap peas
- Spring onions
- Fresh thyme
To make this Easter frittata, you need a cast iron skillet or deep casserole dish, a peeler, a knife, a cutting board, two small bowls, tongs, and a whisk.
How To Make an Easter Frittata
Prepare the vegetables: Remove the woody ends of the asparagus with a knife. Use a peeler to remove the outside of the asparagus, beginning about one-third down the stalk.
Remove the sugar snap peas from their pods. While you can eat the outer shell of these pods, this is too tough for this dish. Slice the spring onions finely.
Prepare the eggs: Whisk together the eggs, half and half, thyme, salt, pepper, and goat cheese until smooth.
Assemble the frittata: Place the egg mixture in your cooking vessel. Arrange the asparagus in the egg mixture. Sprinkle the spring onions and the sugar snap peas over the asparagus.
Bake: In an oven preheated to 350°F, bake the frittata for 35-45 minutes or until the eggs have set.
Prepare the arugula: In a small bowl, place the arugula. Add a tiny drizzle of olive oil and a spritz of lemon juice and toss with tongs.
Assemble: Remove the frittata from the oven and allow it to cool slightly. Top with dressed arugula and serve immediately.
I don’t have half and half. What else can I use?
Half-and-half adds some creamy richness to the dish. You can use whole milk or cream instead, or omit it completely.
My sugar snap peas are quite petite. What else can I use?
Young sugar snap peas can be really tiny—if that’s the case, use regular peas instead.
Can I make this dish in advance?
Although this frittata is best served while still warm and right out of the oven, you can make this dish ahead of time and reheat it. Removing the peas from their pods is a task you can do the night before with kids or while watching tv.
- 8 large eggs
- ½ cup of half-and-half
- 4 oz goat cheese
- ½ teaspoon olive oil
- 20-25 asparagus spears
- 1 lemon
- 20-30 sugar snap peas
- 2-3 spring onions
- 1 cup arugula
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 5-6 sprigs of thyme
- Preheat your oven to 375ºF.
- Cut off the woody ends of 20-25 asparagus with a knife.
- Using a peeler, peel the asparagus.
- Remove 20-25 sugar snap peas from their pods.
- Slice the spring onions finely.
- In a bowl, whisk together the 8 eggs, ½ cup of half and half, 5-6 sprigs of thyme, 1 teaspoon kosher salt, ½ teaspoon ground pepper, and 4 oz goat cheese until smooth.
- Place the egg mixture in a cast iron skillet or casserole dish.
- Arrange the asparagus in the egg mixture.
- Sprinkle the spring onions and the sugar snap peas over the asparagus.
- Bake in the oven for 35-45 minutes or until the eggs have set.
- In a small bowl, toss the arugula with a tiny drizzle of olive oil and a spritz of lemon juice and toss with tongs.
- Remove the frittata from the oven and let it cool slightly.
- Top with dressed arugula and serve immediately.
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