We hope you all enjoyed your Easter this year even though it (most likely) wasn’t the usual family gathering like in past years. For me, it was something to look forward to! I love a good brunch. We are quarantined with my sister so it felt a bit more “normal”. Ever since having a little girl, meal planning has changed! I am ALL about prepping anything and everything ahead of time if possible. Then I can be present with her during the day, and still enjoy the morning prior to the brunch. My “alone” time is when we put her to bed and I love spending that time in the kitchen. This brunch was all about things we could pop in the oven and they were ready to serve. One positive to the quarantine and extra time at home has been to teach me to use everything I have in the fridge. I LOVE going grocery shopping and picking out items for meals. The great thing about frittata’s is that they are extremely forgiving and you can basically throw anything you have in there! Here’s my recipe, I’d love to hear what you all made for Easter!
This was our simple, comforting Easter brunch. Perfect for a drizz-ly central California spring day. I did a croissant French toast with blueberries, cream cheese swirls and homemade vanilla bean whipped cream. The kids loved dipping their berries in the fresh cream!
All of the veggies pictured here held up perfectly overnight. I prepped it all then stuck it in the fridge in an airtight container and just added the egg the next morning.
Veggies I used:
- Asparagus
- Broccolini
- Sugar Snap Peas
- Garlic
- Sautéed Balsamic Mushrooms
- Caramelized Sweet Onion
- Cherry Tomatoes
Place your veggies in a skillet (I used Le Cruset) and spread evenly. I had some smoked gouda in the fridge so I cubed it and threw that into the veggies. I scrambled eggs with a touch of heavy cream and seasoned with salt, pepper and red chili flakes. Just pour the seasoned egg mixture over the veggies, cook for just a few minutes on medium/low heat on the stove top and then place in the oven at 400 degrees for about 8-10 minutes and you’re done! I garnished with some chives for the extra color and flavor.
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