50+ Flavorful Italian Easter Vegetable Recipes to Brighten Your Feast

Easter is a time for celebration, family gatherings, and, of course, delicious food.

While the holiday is often associated with hearty meats and sweet treats, Italian Easter tables shine with vibrant, fresh vegetable dishes that are perfect for the spring season.

From tender artichokes to seasonal greens and flavorful beans, Italian cuisine has a rich tradition of preparing vegetables in ways that highlight their natural flavors.

Whether you’re looking for appetizers, sides, or main courses, Italian Easter vegetable recipes are versatile and packed with the fresh, bold tastes of the season.

These dishes often combine vegetables with olive oil, garlic, fresh herbs, and cheeses, creating simple yet elegant plates that are perfect for any Easter spread.

If you’re eager to try your hand at making some traditional Italian vegetable dishes this Easter, we’ve gathered over 50 recipes that will bring the flavors of Italy to your table.

In this blog post, we will explore the diverse ways Italians use vegetables during Easter celebrations.

These recipes range from savory frittatas and stuffed vegetables to zesty salads and comforting casseroles, all featuring the best that spring has to offer.

Whether you’re a fan of fresh greens, earthy root vegetables, or vibrant beans, there’s something for everyone in this collection of Italian Easter vegetable recipes.

50+ Flavorful Italian Easter Vegetable Recipes to Brighten Your Feast

Italian Easter vegetable recipes are not only a feast for the eyes but also a way to connect with the season’s freshest offerings.

These dishes are often simple yet bursting with flavor, showcasing the Italian ability to elevate everyday vegetables into something extraordinary.

By incorporating these recipes into your Easter celebration, you can add a vibrant and healthy touch to your meal, all while embracing the rich culinary traditions of Italy.

So, why not explore these 50+ recipes and bring a little Italian flair to your Easter table this year?

With a wide variety of choices, you’re sure to find a dish that becomes a new holiday favorite.

Italian Easter Vegetable Frittata

A flavorful, light frittata with seasonal vegetables that is often enjoyed during Easter celebrations in Italy. This dish is easy to prepare and packed with fresh, vibrant ingredients. The combination of spinach, asparagus, and artichokes creates a savory and satisfying meal that can be served as a side or as a main dish.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup asparagus, chopped into small pieces
• 1/2 cup canned or frozen artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder (optional)
• Fresh basil leaves, for garnish

Recipe:

1. Preheat the oven to 350°F (175°C).
2. In a large, oven-safe skillet, heat olive oil over medium heat. Add the asparagus and artichokes, sautéing for 4-5 minutes until tender.
3. Add the spinach and cook for another 2 minutes until wilted.
4. In a bowl, beat the eggs with the grated Parmesan cheese, salt, pepper, and garlic powder.
5. Pour the egg mixture over the vegetables in the skillet, making sure the vegetables are evenly distributed.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the center is set and slightly golden.
8. Remove from the oven and let the frittata cool for a few minutes before slicing.
9. Garnish with fresh basil leaves before serving.

This frittata is a fantastic way to incorporate spring vegetables into your Easter feast. The combination of eggs and fresh vegetables offers a delightful balance of protein and fiber, while the Parmesan cheese adds a rich, savory depth to the dish. Whether served warm or at room temperature, it’s a versatile and crowd-pleasing dish that will bring a touch of Italy to your Easter table.

Italian Easter Roasted Vegetables with Balsamic Glaze

Roasted vegetables are a staple in Italian Easter celebrations, offering a sweet and savory complement to the season’s fresh produce. This dish highlights the flavors of spring with carrots, bell peppers, and zucchini, all drizzled with a tangy balsamic glaze for an extra burst of flavor.

Ingredients:

• 2 large carrots, peeled and sliced into rounds
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Fresh parsley, chopped for garnish

Recipe:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the carrots, zucchini, bell peppers, and onion. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 3-4 minutes, until the mixture has thickened into a glaze.
6. Once the vegetables are roasted, drizzle the balsamic glaze over them and toss to coat.
7. Garnish with fresh chopped parsley before serving.

This roasted vegetable dish is a perfect balance of savory and sweet, with the balsamic glaze adding a rich, tangy finish. The natural sweetness of the carrots and bell peppers complements the caramelization from roasting, making it a standout dish on your Easter table. It’s simple yet sophisticated and showcases the best of spring’s vegetable offerings.

Italian Easter Vegetable Soup (Minestrone Primavera)

A vibrant, hearty soup made with fresh seasonal vegetables that celebrates the flavors of spring. This Italian minestrone variation features peas, green beans, and potatoes, all simmered in a flavorful broth. It’s a perfect light yet filling dish to serve as an appetizer or main course during Easter gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 cup fresh green beans, chopped into 1-inch pieces
• 1 cup fresh peas (or frozen)
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish
• 1/2 cup cooked pasta (optional)

Recipe:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 minutes until softened.
2. Add the potatoes and green beans to the pot, cooking for an additional 3-4 minutes.
3. Pour in the vegetable broth, then add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Stir in the peas and continue simmering for another 5 minutes.
5. If using, add the cooked pasta and stir until well combined.
6. Remove from heat and discard the bay leaf.
7. Garnish with fresh chopped parsley before serving.

This Minestrone Primavera is a delightful springtime twist on a classic Italian soup. The combination of fresh, vibrant vegetables in a light broth makes for a comforting yet refreshing meal. The peas and green beans add a pop of color, while the potatoes provide a hearty base. Perfect for an Easter celebration, this soup offers a nutritious and flavorful way to start the meal.

Italian Easter Stuffed Artichokes

Stuffed artichokes are a traditional Easter dish in Italy, often served as a starter or side dish. The artichokes are filled with a flavorful mixture of breadcrumbs, garlic, herbs, and Parmesan, then baked until tender and golden. This recipe highlights the earthy taste of artichokes, complemented by the savory filling.

Ingredients:

• 4 medium artichokes
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon lemon zest
• Salt and pepper, to taste
• 1/2 cup vegetable broth

Recipe:

1. Preheat the oven to 375°F (190°C).
2. Prepare the artichokes by trimming the tough outer leaves and cutting off the tops. Remove the inner choke with a spoon, leaving space for the filling.
3. In a bowl, combine the breadcrumbs, Parmesan, parsley, garlic, lemon zest, olive oil, salt, and pepper. Mix until well combined.
4. Stuff each artichoke with the breadcrumb mixture, pressing it gently into the spaces between the leaves.
5. Place the stuffed artichokes in a baking dish and pour the vegetable broth around them.
6. Cover the dish with aluminum foil and bake for 40-45 minutes, or until the artichokes are tender and the filling is golden.
7. Serve warm, drizzled with any remaining cooking liquid from the pan.

These stuffed artichokes are a great way to enjoy the unique flavor and texture of artichokes, and they make a beautiful and delicious addition to any Easter meal. The savory filling contrasts wonderfully with the tender, earthy artichokes, and the broth keeps the dish moist and flavorful. It’s an impressive yet easy dish to prepare, perfect for sharing with family and friends during the holiday.

Italian Easter Pea and Mint Salad

This light, refreshing salad is a perfect way to celebrate the vibrant flavors of spring. Featuring fresh peas and mint, two ingredients that are often enjoyed during Easter in Italy, this dish is simple yet bursting with flavor. It’s ideal as a side dish for your holiday feast.

Ingredients:

• 2 cups fresh peas (or frozen, thawed)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• Salt and pepper, to taste
• 1 tablespoon honey (optional)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pine nuts (optional)

Recipe:

1. Bring a pot of salted water to a boil and blanch the peas for 1-2 minutes, or until bright green and tender. Drain and set aside to cool.
2. In a large bowl, whisk together the olive oil, white wine vinegar, salt, pepper, and honey (if using).
3. Add the peas and chopped mint to the bowl and toss gently to combine.
4. If desired, sprinkle the salad with crumbled feta and toasted pine nuts for added texture and flavor.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This pea and mint salad is a delightful and light side dish, perfect for Easter. The sweetness of the peas is balanced by the freshness of the mint, and the honey adds a touch of sweetness that complements the tangy vinegar dressing. The optional feta and pine nuts elevate the salad, adding a creamy and crunchy contrast to the bright, refreshing ingredients.

Italian Easter Braised Spring Vegetables

Braised spring vegetables are a staple in Italian cuisine, especially during Easter, when the season’s fresh vegetables are at their peak. This dish brings together a variety of seasonal vegetables like fennel, leeks, and carrots, all slowly cooked in a flavorful broth until tender and infused with herbs.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 medium carrots, peeled and sliced
• 1 fennel bulb, sliced
• 1 cup vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped for garnish

Recipe:

1. Heat the olive oil in a large skillet or shallow pan over medium heat.
2. Add the leeks, carrots, and fennel to the pan and sauté for 5-6 minutes until the vegetables begin to soften.
3. Add the vegetable broth, oregano, thyme, salt, and pepper to the pan. Stir well to combine.
4. Cover and reduce the heat to low. Let the vegetables simmer for 20-25 minutes, or until they are tender and the flavors have melded together.
5. Once the vegetables are cooked, stir in the lemon juice for a bright finish.
6. Garnish with fresh parsley before serving.

This braised vegetable dish is a great way to celebrate the season’s bounty. The slow braising process allows the vegetables to absorb the flavors of the herbs and broth, resulting in a tender, aromatic dish. The fennel and leeks add subtle, sweet, and earthy flavors, while the lemon juice provides a refreshing lift. This is a comforting yet light side dish that will pair perfectly with your Easter main courses.

Italian Easter Ricotta and Spinach Pie

This classic Easter pie, known as Torta Pasqualina, is filled with a delicious combination of ricotta cheese, spinach, and eggs, all encased in a buttery, flaky pastry. A traditional dish in Italian homes during Easter, it’s a comforting and savory option that is perfect for brunch or as part of the holiday spread.

Ingredients:

• 1 package of phyllo dough (or shortcrust pastry)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cups fresh spinach, chopped
• 1 pound ricotta cheese
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 2 eggs, boiled (for garnish)

Recipe:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat the olive oil and sauté the chopped onion until softened, about 5 minutes.
3. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a bowl, combine the ricotta cheese, eggs, Parmesan, nutmeg, and the sautéed spinach mixture. Season with salt and pepper and mix well.
5. Roll out the phyllo dough and line a pie dish, brushing each layer with olive oil. Layer 6-8 sheets of phyllo, allowing the edges to hang over the sides.
6. Pour the ricotta and spinach mixture into the pie shell and smooth the top.
7. Make small indentations in the filling and crack the boiled eggs into these spaces, gently pressing them down.
8. Fold the overhanging phyllo dough over the filling and brush the top with more olive oil.
9. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
10. Let cool before slicing and serving.

This ricotta and spinach pie is a beautiful and flavorful centerpiece for your Easter meal. The combination of creamy ricotta and the fresh spinach is a perfect balance of textures, while the nutmeg adds a subtle warmth to the filling. The soft-boiled eggs inside add a delightful surprise, making each bite a unique experience. This dish is perfect for sharing and can be served warm or at room temperature.

Italian Easter Carrot and Potato Gratin

A rich and creamy gratin made with seasonal carrots and potatoes, this dish is a comforting addition to your Easter dinner table. The vegetables are baked in a creamy sauce, topped with a golden, crispy layer of cheese. It’s a great way to showcase the natural sweetness of spring vegetables while adding a touch of indulgence to your meal.

Ingredients:

• 3 medium potatoes, peeled and thinly sliced
• 4 large carrots, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup grated Gruyère or Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Recipe:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.
2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the heavy cream, milk, thyme, salt, and pepper. Bring to a simmer and cook for 2-3 minutes, then remove from heat.
4. Layer the sliced potatoes and carrots in the prepared baking dish, alternating between the two vegetables.
5. Pour the cream mixture over the vegetables, making sure they are evenly coated.
6. Sprinkle the grated cheese over the top and cover the dish with aluminum foil.
7. Bake for 35-40 minutes, or until the vegetables are tender.
8. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
9. Garnish with fresh parsley before serving.

This carrot and potato gratin is a comforting, indulgent dish that beautifully complements other Easter courses. The creamy sauce and melted cheese create a luxurious texture that pairs perfectly with the tender, sweet vegetables. It’s rich, yet balanced by the lightness of the carrots, making it a satisfying addition to your holiday spread.

Italian Easter Zucchini and Tomato Casserole

A simple yet flavorful casserole made with zucchini, tomatoes, and fresh herbs, this dish is a great way to showcase the vibrant spring vegetables that are in season during Easter. Baked until tender, with a crispy, cheesy topping, this casserole is perfect as a side dish for your holiday meal.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 2 large tomatoes, sliced
• 1 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Recipe:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer the zucchini and tomato slices in the prepared dish, alternating between the two.
3. Drizzle olive oil over the vegetables and sprinkle with oregano, salt, and pepper.
4. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
5. Cover the dish with aluminum foil and bake for 25-30 minutes until the vegetables are tender.
6. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
7. Garnish with fresh basil leaves before serving.

This zucchini and tomato casserole is a light, flavorful dish that beautifully complements other traditional Easter meals. The tomatoes release their juices during baking, infusing the zucchini with rich flavor while the cheeses add a creamy, savory finish. The fresh basil provides a burst of fragrance, making this casserole both a visual and a culinary treat. It’s a perfect way to highlight the best of spring produce.

Italian Easter Asparagus with Lemon and Parmesan

Asparagus is a quintessential spring vegetable, and it shines in this simple yet elegant Italian-style recipe. The asparagus is lightly sautéed and finished with fresh lemon juice and a sprinkle of Parmesan cheese, creating a perfect side dish for Easter that is both flavorful and light.

Ingredients:

• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Recipe:

1. Heat olive oil in a large skillet over medium heat.
2. Add the asparagus pieces and sauté for about 5-7 minutes, until tender but still crisp. Stir occasionally to ensure even cooking.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Squeeze the lemon juice over the asparagus, and add the zest. Toss to combine.
5. Season with salt and pepper, then sprinkle with Parmesan cheese.
6. Garnish with fresh chopped parsley before serving.

This asparagus dish is a celebration of simple, fresh ingredients. The sautéing technique keeps the asparagus tender yet crisp, and the lemon juice adds a refreshing brightness that perfectly complements the rich Parmesan. It’s a versatile and elegant side that will enhance any Easter meal with its balance of flavors.

Italian Easter Pea and Fava Bean Salad

Fava beans and peas are popular ingredients in Italian Easter meals, and this refreshing salad combines them with other seasonal produce for a light and vibrant dish. Dressed in olive oil and lemon, this salad is a perfect accompaniment to heavier Easter dishes, offering a burst of freshness.

Ingredients:

• 1 cup fresh fava beans (or frozen, thawed)
• 1 cup fresh peas (or frozen, thawed)
• 1/2 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh mint or basil, chopped for garnish

Recipe:

1. Blanch the fava beans and peas in boiling water for 2-3 minutes, then drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the fava beans, peas, cherry tomatoes, cucumber, and red onion.
3. Drizzle with olive oil and lemon juice, then toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh chopped mint or basil before serving.

This pea and fava bean salad is a wonderful way to enjoy the best of spring produce. The natural sweetness of the peas and beans is enhanced by the zesty lemon dressing, while the mint or basil adds a fresh herbal note. It’s a light, colorful salad that can be prepared ahead of time and served chilled, making it an ideal dish for Easter gatherings.

Italian Easter Roasted Broccoli with Garlic and Pine Nuts

Broccoli is a common vegetable served during Italian Easter meals, and this simple roasted recipe brings out its natural flavor while adding a savory crunch with toasted pine nuts. The garlic infuses the broccoli with rich, aromatic flavor, and the pine nuts add a delightful texture.

Ingredients:

• 2 large heads of broccoli, cut into florets
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/4 cup pine nuts, toasted
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh Parmesan cheese, grated (optional)

Recipe:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the broccoli florets with olive oil, garlic, salt, and pepper.
3. Spread the broccoli evenly on a baking sheet and roast for 20-25 minutes, until the florets are tender and slightly caramelized at the edges.
4. While the broccoli is roasting, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until golden brown.
5. Once the broccoli is roasted, remove from the oven and sprinkle with toasted pine nuts and lemon juice.
6. Optionally, sprinkle with freshly grated Parmesan cheese before serving.

This roasted broccoli with garlic and pine nuts is a flavorful, aromatic side dish that pairs beautifully with any main course. The garlic brings out the savory essence of the broccoli, while the toasted pine nuts offer a crunchy contrast. The squeeze of lemon brightens the dish, making it a well-rounded, satisfying addition to your Easter table.

Italian Easter Artichoke and Potato Salad

This simple yet flavorful Italian-style salad combines tender artichokes with earthy potatoes, creating a satisfying side dish for your Easter feast. The tangy dressing made with lemon, olive oil, and mustard brings the ingredients together, while fresh herbs add a touch of brightness.

Ingredients:

• 4 medium potatoes, boiled and sliced
• 2 medium artichokes, cleaned and sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Recipe:

1. Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and let them cool slightly, then slice them into rounds.
2. Prepare the artichokes by removing the tough outer leaves and trimming the tops. Slice the artichokes and steam them for about 5-7 minutes until tender.
3. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
4. In a large bowl, combine the sliced potatoes and artichokes. Drizzle the dressing over the vegetables and toss gently to coat.
5. Garnish with fresh parsley before serving.

This artichoke and potato salad is a delightful, fresh take on traditional Easter salads. The combination of soft, earthy potatoes and slightly bitter artichokes works beautifully with the tangy lemon-mustard dressing. It’s a simple yet elegant dish that can be served warm or chilled, making it a versatile addition to any holiday meal.

Italian Easter Spinach and Ricotta Stuffed Pizzas

These small, individual pizzas, stuffed with spinach and ricotta, are a popular Easter treat in many Italian regions. The flaky, golden crust encases a creamy spinach and ricotta filling, offering a savory and satisfying dish perfect for the holiday.

Ingredients:

• 1 package of pizza dough (or homemade dough)
• 2 cups fresh spinach, cooked and chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1 egg, beaten (for brushing)

Recipe:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the pizza dough into small rounds (about 4-6 inches in diameter).
3. In a bowl, mix the cooked spinach with ricotta cheese, Parmesan, nutmeg, salt, and pepper until well combined.
4. Place a spoonful of the spinach-ricotta mixture in the center of each dough round.
5. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
6. Brush the tops of the stuffed pizzas with the beaten egg.
7. Place the stuffed pizzas on the baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
8. Serve warm as an appetizer or main dish.

These spinach and ricotta stuffed pizzas are a delightful and indulgent Easter treat. The creamy ricotta filling pairs perfectly with the mild spinach, while the crisp, golden dough provides a satisfying texture. These hand-held pies are perfect for sharing with family and guests and offer a delicious way to enjoy the flavors of the holiday.

Italian Easter Frittata with Spring Vegetables

Frittata is a popular dish in Italy, especially during Easter, when fresh spring vegetables are in abundance. This vegetable frittata is packed with vibrant seasonal produce like asparagus, peas, and zucchini, making it both nutritious and delicious. It’s a versatile dish that can be served for breakfast, brunch, or as part of an Easter spread.

Ingredients:

• 6 large eggs
• 1 cup asparagus, chopped
• 1 cup zucchini, diced
• 1/2 cup peas (fresh or frozen)
• 1/4 cup onion, diced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, chopped for garnish

Recipe:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 3 minutes.
3. Add the asparagus, zucchini, and peas to the skillet and sauté for 5-7 minutes until the vegetables are tender.
4. In a bowl, whisk together the eggs, Parmesan, salt, and pepper.
5. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the vegetables are evenly distributed.
6. Cook on the stove for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
8. Remove from the oven and let cool slightly before slicing. Garnish with fresh basil and serve warm or at room temperature.

This vegetable frittata is a delicious and colorful way to celebrate Easter with the season’s freshest vegetables. The eggs provide a rich, creamy base that perfectly complements the tender vegetables, while the Parmesan adds a savory depth of flavor. It’s an easy and versatile dish that can be enjoyed at any time during the holiday.

Note: More recipes​ are coming soon!