Easter Egg Frittata
I can remember waking up early on Easter morning as a child. Mama would make Kate and Greer get out of bed, come outside and watch me hunt for eggs. Since they are seven and nine years older than I, the thrill of the hunt was gone for them. The 'hunt' consisted of me collecting all of the obvious placed brightly colored eggs which was an exciting rush as a little girl.
Among the hunted were boiled, dyed eggs decorated with stickers and markers that I helped Mama make the night before. Somehow, I never made the connection, and always imagined a giant bunny hopping around our yard. In addition to the hard-boiled eggs, there were the bright plastic ones with candy treats inside; these were my favorite!
After the hunt, Kate and Greer would get to go back to bed, while I sat on the back porch and feast on my Easter bounty. Being that I have never been a big fan of hard-boiled eggs, I peeled them and fed them to my dog while I enjoyed eating the candy from inside the plastic eggs.
I still get excited when I get my hands on a dozen colorful eggs, but a bit more natural in color. Shades of pink, green, turquoise, and pastel browns are some of my favorites. These organic farm fresh eggs are from Colorado Wise Acres Farm. They are not only beautiful on the outside, the flavor and nutrition of these eggs vs. corporate caged eggs is of the charts! Here are a few facts: Twice as much omega-3 fatty acids. Three times more vitamin E. Seven times more pro-vitamin A beta-carotene. (Very good news for your eyes.) A quarter less saturated fat. And for all of you who don't eat eggs because of the cholesterol, farm fresh eggs have a third to one-half less cholesterol. Point being, eggs are really good for you!!
This Easter get on the hunt for local farm fresh eggs in your area, support your neighbors and local farms as much as you can. Oh, and use your eggs to make this delicious frittata. They make all the difference. Happy Easter and Enjoy!
Easter Egg Frittata
Prep time: 5min. / Cook time: 20min. / Serves: 4
- 5 eggs
- 2 carrots
- 1 bunch baby broccolini
- 3 garlic cloves (minced)
- 1/2 c. parmesan cheese (grated)
- 4-6 Tbsp. extra virgin olive oil
- 2 Tbsp. whole milk or half-& half
- 1 teaspoon paprika
Pre-heat oven to 375°.
First, wash and peel your carrots. Slice them into thin rounds. Then wash your baby broccolini and chop. In an iron skillet, place olive oil, garlic, carrots, and broccolini. I used a small 8" skillet for this recipe. Sauté on the stove top at medium heat for 4-5 minutes. All water should be cooked out.
In a separate bowl, whisk eggs, milk or half-and-half, and paprika. Mix very well. I even used my hand mixer, which I thinks makes the frittata lighter.
Pour egg mixture into skillet and mix in about 1/2 your cheese. Let the eggs cook for about 2 minutes until the sides set up a little. Sprinkle remaining cheese on top. (You may add more if you would like). Then place the skillet in the over at 375° for 15min.
Remove and let sit for 5min. You may also top this with your favorite lettuce greens and a drizzle of fresh olive oil. Yum! Serve and enjoy.