Easter Sunday is almost here. I have got a quick and easy brunch.
Our lives are so busy it's sometimes hard to think we can make the holidays special. With this simple brunch recipe, some help from Michelle's and a great business partner of ours, Washington Produce, your Easter Brunch can be special and you can relax and enjoy the day.
Asparagus & Fine Herbs Frittata
1 tablespoon olive oil
1 lb. fresh asparagus, trimmed and cut diagonally into ¼ in. thick slices
1 shallot, finely chopped
½ cup plus 2 tablespoons grated parmesan cheese
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon black pepper
Pre heat oven to 350º F.
In a 10" ovenproof skillet, sauté asparagus and shallots in olive oil until tender but still crisp. About 2 minutes, set aside.
In a bowl, beat eggs thoroughly, add parmesan cheese, herbs and salt and pepper. Pour over asparagus in skillet. Bake for about 20 minutes.
Loosen frittata with a spatula, turn out on to a platter, serve in wedges.
Serve with fresh fruit - if you don't have the time to cut up the fruit, visit our friends at Washington Produce (Click here) they will be happy to do it for you.
Then pick up some Hot Cross Buns or Egg Bread from Michelle's (see below) serve with butter and jam.
Now your Brunch is complete.
Enjoy and celebrate with a little help from your friends.