Easter dinner is the perfect way to embrace the bounty of spring, with fresh flavors, vibrant colors, and ingredients that reflect the renewal of the season. Whether it’s tender asparagus, sweet peas, or earthy baby carrots, the meal feels like a true celebration of nature’s awakening. From light, herb-infused dishes to hearty classics with a seasonal twist, there are so many ways to highlight spring’s abundance.
A spring vegetable frittata is a great way to utilize the bounty of the season. This spring vegetable frittata is a delightful one-skillet meal with spring greens, goat cheese, and herbs. Frittatas are perfect for an easy, impressive meal! This veggie-heavy version features leeks and asparagus, topped with fresh herbs. Frittatas make great use of seasonal produce by cooking the veggies, adding beaten eggs, and baking until fluffy.
Spring Vegetable Frittata
10 large eggs
½ cup plain Greek yogurt
2 Tbsp. olive oil
1 leek, white and light green parts chopped
½ lb. thin asparagus, trimmed and cut into ½-inch pieces
1 cup shelled fresh peas
1 cup packed baby spinach
Salt and pepper, to taste
4 oz. goat cheese or feta cheese
Optional garnish: fresh dill or parsley
Preheat the oven to 400F. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and sauté for 3-4 minutes. Then add the asparagus and sauté another 1-2 minutes. Then add the frozen peas, baby spinach, salt and pepper, and sauté another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out. In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes. Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set. Garnish with additional herbs before serving.
–Lake Tahoe Markets
www.LakeTahoeMarkets.com