Easter Brunch Frittata Recipe

Executive Chef Tret Jordan of Vancouver’s Homer Street Cafe and Bar and Tableau Bar Bistro shares this easy frittata recipe, perfect for Easter brunch. Made with egg whites, it’s high in protein but low in calories (so you can go ahead and help yourself to seconds!). This recipe serves 1 to 2 people but could easily be increased for a group of 4 to 6.

Yield Serves 1- 2 

Ingredients:

4 egg whites, separated from the yolk 

6 asparagus spears (or substitute spinach, zucchini, broccoli, fresh peas, etc.)

1 tbsp grated Padano cheese

2 tbsp cooked chickpeas

1 tbsp fresh chopped garden herbs, basil, chives, parsley, mint or tarragon

1 tbsp butter

1 clove minced garlic

1/2 tsp salt

Fresh ground pepper 

Method:

Preheat oven to 350 F. Pour the separated egg whites into a mixing bowl and gently whisk to break them up slightly. Trim the asparagus spears from the woody stems and slice into ¼ inch pieces, keeping the tips whole. Heat an 8 to 9 inch pan on medium-high heat (make sure you are using a pan that can go into a hot oven). Add the butter, allowing it to foam and coat the pan evenly. Add the asparagus, garlic and chickpeas; gently sauté. After a minute add the egg white, combining with the vegetables in the pan using a spatula. Stir in the cheese, fresh herbs, salt and pepper. Set in the oven for approximately 10 to 12 minutes. Check that the egg has turned white and is completely set; there should be no opaque visible. Slide out onto a plate and serve. Bon appétit!

Wine Pairing Suggestion:

Dry sparkling, Pinot gris, appley Pinot blanc or a well-balanced Riesling.