Easter and brunch go hand in hand. Before the egg hunting starts, serve up an easy but elegant menu with fresh vegetables and hearty potatoes. And don’t forget the Champagne bar. Mimosas for everyone!
If you’re hosting Easter brunch this year, take the stress out of your morning by keeping it simple. These dishes will be in the oven when your guests arrive, leaving you free to sip mimosas and enjoy the morning. All you have to do is slice and serve.
Springtime vegetable frittata recipe
This frittata might look like you spent tons of time in the kitchen, but it’s as easy as chopping up some veggies and throwing them in a pan. Use whatever green vegetables are in season for a year-round option.
- 3/4 cup thinly sliced fennel
- 1/2 cup chopped leeks
- 1/3 cup chopped shallots
- 8 asparagus stalks, cut into bite-size pieces
- 3/4 cup sliced zucchini
- 2 tablespoons finely chopped jalapeno
- 2 garlic cloves, minced
- 6 eggs
- 2 tablespoons heavy cream
- 1/2 cup plus 2 tablespoons grated Gruyere cheese
- 1 tablespoon chopped parsley
- 1 green onion, chopped
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon grated Parmesan cheese
- Unsalted butter
- Preheat oven to 375 degrees F.
- Butter a 10-inch round baking dish.
- In a large pan, sauté fennel, leeks and shallots until soft. Add asparagus, zucchini, jalapeno and garlic. Sauté until asparagus and zucchini are al dente.
- Meanwhile, whisk eggs in a large bowl. Stir in cream, 1/2 cup Gruyere cheese, parsley, green onion, thyme, salt and pepper.
- When vegetables are done, stir into egg mixture, and then pour into prepared baking dish. Sprinkle top with Parmesan cheese and remaining two tablespoons of Gruyere cheese.
- Bake for about 25 minutes, until center is set. Let cool slightly before serving.
Roasted breakfast potatoes recipe with herbs and red onions
Potatoes are a staple for breakfast and brunch. They’re easy to make and always hit the spot. Roast these at the same time you bake the frittata.
- 1-1/2 pounds small Yukon Gold potatoes
- 1 large red onion
- 3 teaspoons chopped fresh thyme
- 1-1/2 tablespoons chopped fresh rosemary
- 3 tablespoons olive oil
- 1/4 - 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon pepper
- Unsalted butter (optional)
- Preheat oven to 375 degrees F.
- Wash potatoes and cut into quarters. (If potatoes are very large, cut into smaller pieces.) Peel red onion and cut into pieces about the same size as potatoes.
- On a large baking sheet, toss potatoes and onions with thyme, rosemary, oil, salt and pepper.
- Roast in oven for about 35 minutes, until tender.
- Remove from oven and toss with butter, if desired.
Instead of mixing drinks for all your guests, set up a mimosa bar and let them create their own sparkling concoctions. Orange juice and Champagne make a standard mimosa, but try mixing it up a little and choose from some of these other colorful juice ideas:
- Puree 1 cup of blueberries with 1 cup of pineapple juice. Strain.
- Puree 1 pint of raspberries with 1/2 tablespoon chopped mint leaves and 2 tablespoons sugar. Strain.
- Puree 1 pint of strawberries with 1 tablespoon sugar and 3 tablespoons Amaretto. Strain.
More Easter menus and tips
Easy elegant Easter recipes
Easter feast menu
How to host an Easter brunch