Friday, March 23, 2012

Easter Brunch Menu, and Ham, Asparagus, & Fontina Frittata

Kate's first Easter bucket.

Easter has taken on entirely new dimensions since I became a mom last year. Actually, all holidays have. My mom was a pro at making them special. I loved being able to count on the old traditions resurfacing every year. On Easter that meant special church services, Easter baskets, new Easter Sunday outfits, a new board game for the family, and a delicious dinner with ham, twice-baked potatoes, and cute cupcakes with green coconut grass topped with jellybean eggs. Now that I'm the one in charge, I'm realizing it's a lot of work! And a lot of pressure! I don't know that my mom felt as much pressure as I do, because she was just so crazy in-love with the holidays and enjoyed making them special for us. Honestly, the woman is a saint.

Last year our church met at 2:30 p.m., so we opted to do Easter brunch instead of Easter dinner, and I'm so glad we did! It was not difficult to execute and was sooooo delicious and satisfying that I had to share the recipes with you. 

Here's what's on the menu:
Easter Brunch Menu
Main Dish: Ham, Asparagus, & Fontina Frittata
Drink: Virgin Mimosas 

The basis for the frittata comes from this recipe from Martha Stewart. Hers calls for green beans, but I couldn't resist swapping them out for asparagus. Also, after sampling the different varieties of ham at our deli, I must strongly suggest going for a bourbon smoked ham if it's available to you. My mouth is watering just thinking about it. If they don't offer that or a similar kind, ask them to taste what they have available before making your selection. 
From Easter Brunch 2011

Ham, Asparagus, & Fontina Frittata
based on this recipe from Martha Stewart.
Serves 4

2 teaspoons olive oil
1 pound asparagus, cut into 1-inch pieces
1/2 pound thinly sliced bourbon smoked deli ham, cut into thin strips
2 bunches (12 to 16) thin scallions, cut into 1-inch pieces
8 large eggs
1 cup shredded (about 4 ounces) Fontina cheese
Coarse salt and ground pepper

Preheat oven to 350 degrees. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add asparagus, ham, and scallions (skillet will be full). Cover and cook, stirring occasionally until asparagus is crisp-tender, about 6 minutes.

In a large bowl, whisk together eggs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper; add to skillet, and tilt to distribute evenly. Gently press down on vegetables to cover them with egg mixture. Cook, without stirring, until edges are slightly set, about 1 minute.

Transfer to oven; bake until center is set, 25 to 30 minutes. Run a wooden or rubber spatula around edges; slide frittata onto a platter, and cut into 4 wedges.

Janna's Notes: This recipe makes enough for 4 people only, so I wouldn't hesitate to double the recipe and get two frittatas going at the same time. You may just need to increase your baking time a bit with both pans in the oven.


  1. When I think of your holiday traditions all I can think of is Pee Wee Herman

    1. Ha! Well, if there's one to remember, that's it. Shawn and I bought the DVD this year so we can carry on the tradition. That Christmas special is so weird and funny, it just never gets old. :)