Healthy Brunch Frittata
What is better than a super healthy brunch dish? It is easy to prepare for a crowd, is packed full of nutritious goodness – not to mention it looks like a burst of springtime on your table.
It even tastes as pretty as it looks! And, you can feel good about eating it!
In our house, Easter Brunch is our first real chance to celebrate Spring.
The sun is finally starting to come out and the days are longer. This always inspires me to create healthy, flavorful, and colorful dishes to honor the awakening of the world around me after the long winter.
[Yeah, I know…we live in California…a thousand tiny violins play dramatic music in the face of our ‘harsh’ winter – NOT! Hey – We still we get temps in the ’40s! We have to own coats! That counts, right?]
No matter how mild or harsh your Winter, the first warm sun of Spring just feels great!
What better way to enjoy that feeling than with a brunch with family and friends!
What to serve with your frittata?
Here are some of our favorite recipes. These are the ones we turn to when we want to create a warm and inviting meal for friends and family:
- Want an additional main dish? Another flavor I think of in Springtime is lemon. I’d serve Chicken Piccata. Looking for something more traditional? Serve a baked ham or (especially if you’re Scandinavian), some mild Swedish meatballs!
- A go-to brunch side dish in Laura’s house is her Aunt Donna’s dinner rolls done up as Cinnamon Rolls!
- Looking for a cocktail? Brunch is all about champagne. Here are THREE champagne cocktails to choose from: Bruce’s Champagne Cocktail, a Cranberry Champagne Cocktail, and last but not least, the newest one on the site Bulle de Peche! All three of these are guaranteed to make conversations with your family more entertaining.
- In our household, it is not a special occasion without dessert. Here are two that would pair well with brunch: Fresh Berry Pavlova and Vanilla Cupcakes.
- Lastly, Easter is all about eggs. Try these deviled eggs as an appetizer.
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- 3 Eggs
- ¾ cup Egg Whites
- 1 tsp Avocado Oil
- 1 Shallot, finely diced
- 1 cup Artichoke Hearts, canned or frozen and thawed
- ⅓ cup Broccoli
- ⅓ cup Red Peppers
- 2 small Tomatoes
- ⅓ cup Feta
- 4 Green Onions
- Salt and Pepper, to taste
- Preheat oven to 400°.
- Chop the vegetables and get them ready to go.
- Combine eggs in a medium bowl and whisk to combine.
- Whisk in the veggies that you are using, with the exception of the tomatoes.
- Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add shallot; sauté until soft, about 6 minutes.
- Reduce heat to low. Stir in egg mixture.
- Cook until frittata begins to set, about 2 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
- Add tomatoes and sprinkle on feta.
- Place in oven; bake until just set, 7-9 minutes.
- Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.