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–+ servings
served easter frittata

Easter Frittata

Arielle Hess
For an Easter centerpiece that tastes like spring, make this Easter frittata. Fresh asparagus, sugar snap peas, spring onions, and arugula are surrounded by a creamy eggy base that is silky and delicious. Bright and light, serve it alongside a crusty baguette and roasted potatoes for a springy Easter morning meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Servings 6
Calories 199 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Enjoy!

Notes

I don’t always peel my asparagus. For this dish, it keeps the asparagus tender in the final dish. 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.
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.
You can substitute the goat cheese for feta cheese or ricotta if you want something a little less tangy.

Nutrition

Calories: 199kcalCarbohydrates: 8.24gProtein: 12.17gFat: 13.58gSaturated Fat: 7.079gFiber: 2.2gSugar: 3.9g
Keyword Easter, eggs, frittata, vegetarian
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