I hosted Easter brunch this year. I thought it was a good idea until reality hit; our house is small, I have an eight month old who is now crawling all over the place, and I really didn’t want to host anything. Period. I decided to delegate, a lot. I made the dessert, and basically had my mom make the rest (and of course our guests brought some things). Even though we ate late, around 3pm, I still thought a brunch menu would be better than the typical ham, fruit and salad. I had this great frittata recipe that I had been wanting to make for a while, and I figured what better time than Easter?!
We doubled the recipe and made two large frittatas, which ended up serving seven hungry guests perfectly. Paired with some fruit and a kale salad (recipe coming soon) we were all pleasantly stuffed!
- 4 large eggs
- ½ cup heavy cream *
- Salt and Freshly ground pepper
- 1 cup shredded Swiss cheese *
- 1 cup grape tomatoes, halved lengthwise
- 2 Tbsp. salted butter
- 1 small onion, finely chopped **
- 2 cups baby spinach
- Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, ½ tsp. salt and ¼ tsp. pepper until smooth. Fold in the cheese and tomatoes, set aside.
- In a medium oven-safe frying pan (or cast-iron skillet) over medium heat, melt butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes. Remove from the oven and turn onto a serving plate.
I took a bunch of photos from the same angle. How many ways can you photograph a frittata anyway? Not many, especially when you lack patience for food photography (not a good trait in a food blogger). We also had some really delicious jalapeño cheddar bread from Giant Eagle Market District with this meal. I had a small but satisfying piece. Heavenly.
I’ll be back next week with the kale salad recipe. See you then!