Healthy and Easy Easter Brunch Recipes

April 10, 2017

Easter morning might be all about baskets full of candy, but that doesn’t mean you should skip the most important meal of the day. Whether you are hosting a soiree or it’s just you and your immediate family, these two recipes are easy yet impressive, and will cook in the oven while you keep an eye on the egg hunt.

Spring Vegetable Frittata

Offset your Easter candy binge with this healthy, vegetable and protein-packed frittata. Somewhere between a crustless quiche and an omelet, frittatas are endlessly variable as you can include almost any combination of vegetables and cheese. Here, fresh herbs, asparagus, peas, and zucchini meld with a sprinkling of feta for the ultimate spring meal.

Ingredients:

  • 10 eggs
  • 2 Tbsp. chopped parsley
  • ¼ cup chopped basil
  • Salt and pepper
  • 2 Tbsp. olive oil
  • 1 cup chopped asparagus
  • ¼ cup English peas
  • ½ cup sliced zucchini
  • ¼ cup crumbled feta cheese

Directions:

Preheat oven to 375F. Whisk the eggs, then mix in the parsley and basil. Season with salt and pepper. Heat the oil in a 10-inch cast iron skillet (or oven proof pan) over medium heat. Add the vegetables and sauté for 5 minutes. Pour the egg mixture over, scatter the feta on top, and transfer to the oven. Bake for 10 to 15 minutes, until the eggs are set throughout. Remove from the oven and allow to rest for a few minutes before slicing and serving.

Serves 4 to 6

Flax Dutch Baby Pancake

Also called a German pancake, a Dutch baby is a real brunch crowd pleaser. As the pancake cooks in the oven it puffs up impressively, then sinks as it cools—creating the perfect space for some berries or chopped fruit of your choice. This recipe includes some ground flax seed for added omega-3 and fiber boost.

Ingredients:

  • 4 eggs
  • 1 cup milk
  • 1 tsp. vanilla
  • 1 cup flour
  • 2 Tbsp. ground flaxseed
  • 1 Tbsp. sugar
  • ¼ tsp. salt
  • 1½ Tbsp. butter

Directions:

Preheat the oven to 450F and put in a 10-inch cast iron skillet to heat up. In a large bowl, beat the eggs, then whisk in the milk and vanilla. Mix in the flour, flaxseed, sugar, and salt. Remove the hot pan from the oven and melt the butter and swirl to coat the pan. Pour in the batter and return to the oven. Bake for 20 to 25 minutes, until puffy. Remove from the oven and either bring to the table immediately or allow to sink and put about 2 cups fruit in the center. Serve with maple syrup.

Serves 4 to 6

-- By Katherine Martinelli

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