Easter weekend might be a whole week away, but I figure it’s never too soon to start gathering with friends for a spring brunch. We could call it Friendster—get it? Like “Friendsgiving” but for Easter instead… (and not like the late 90’s social media website). Ok, maybe not. I can hear you groaning through the computer screen. Whatever you decide to call your spring gatherings – make this easy asparagus frittata.
First thing: blend your eggs in a blender. I’m sure many of you do this already. I, myself, have been lazily ignoring this tip for years thinking my whisking arm strength was enough. But aerating them in the blender is really the trick to a lighter, fluffier frittata. Number two: add your fillings in two stages so they don’t all sink to the bottom. I learned this one by accident. (At first, I did this purely as a food styling trick). It not only made my fritatta look prettier, it created a better texture since the veggies were more evenly distributed.
So that’s it – easy and eggy. Happy weekend! For more frittata recipe variations, check out this post!
