Spring has finally arrived with longer days and a blissful breeze in the air. Now that the sunshine encourages us to be more inclined to start our mornings with freshness and excitement, this frittata is an excellent way to get going or to feed a family on Easter Sunday. If you're a fan of creating blown out Easter Eggs with your family, it can be hard to know what to do with all that left over scrambled egg. This frittata is the easiest way to make use of that egg while your family creates festive colorful orbs with the hollowed out shells. Our recipe is delightfully simple and packed full of protein with delicious, fresh flavors of spring. The lemon zest of the yogurt topping adds that extra bit of freshness that really rounds out the dish. Perfect to pair with a Sauvignon Blanc that has some Semillon to add a little bit of body to harmonize with the texture of the eggs.
Serves 68 people, Vegetarian.
- ½ lb Frozen Peas
- 1 1/2 cups Plain Greek Yogurt
- ½ cup Chopped Fresh Mint
- 68 Large Eggs
- 1 Large Shallot, minced
- Cooking Spray or Butter
- Salt & Pepper to taste
- Preheat the oven to 350°F.
- In a large mixing bowl, scrambling the eggs and all of the ingredients together until smooth.
- Grease a 9" Pyrex Pie Dish.
- Pour the bowl of egg mixture into the pie dish.
- Before placing in the oven, place the pie dish on a cookie sheet to catch any liquid that may bubble over.
- Cook in the oven for 45 minutes or until uniformly golden brown on top.
- Serve warm or at room temperature. For an extra kick of freshness, garnish frittata with yogurt lemon topping.
- 1 cup of Greek Yougurt, Crème Fraîche or Sour Cream.
- 2 tbsp Chopped Fresh Mint
- Lemon Zest to garnish