Spring Frittata and Easter Crafting

Easter is the perfect opportunity for craft lovers to get together and craft their hearts out. Easter crafts are often some of the most affordable due to the fact that most supplies needed for a project can be found in or around your own home. Moss, twigs, spring flowers, feathers, and my favorite Easter craft supply; the egg. A blown out egg (the act of literally blowing out the egg innards through two tiny holes poked into the shell) produces a perfectly intact egg shell that is ready for painting and permanent Easter décor. What’s better then perfectly painted Easter eggs without the threat of rotten egg stench? Now how to keep from wasting all of those egg innards?

If you collect the blown out egg in a bowl you have the base for a fabulous craft day brunch! The Frittata is an incredibly quick and easy dish that can be eaten any time of day and is super-affordable. The eggs will be pulling double duty as crafting supplies and lunch today, and the veggies in my Spring Frittata are coming from leftovers sitting in my fridge. My asparagus leftovers from making this Springtime Asparagus Tip Salad were perfect in my Frittata! Using Litehouse’s Instantly Fresh Herbs will insure I get maximum flavors in the least amount of time possible. Now I have time for more egg painting and extra money to blow on my favorite Easter candy, Malted Milk Robin’s Eggs!

Ingredients Ingredients


If you’ve ever struggled with the task of making an omelet (the “fold over” leading to disastrous and ugly results), or have grown tired of scrubbing scrambled egg bits off of your prized skillet, the Frittata is for you! No stirring, no folding, no shaping. Simply dump the eggs over the veggies, cook for a few minutes, transfer the whole thing to the oven and get ready to be blown away with the results! The egg magically loosens from the pan when it’s ready and can be sliced and served like pie. Bits of vegetables peek out from the egg base letting diners know what to expect and adding great pops of color.

Ready to cook! Ready to cook!


When creating your Frittata flavor profile your imagination is your only limit. Vegetables that normally would not be considered as a pairing with eggs suddenly work wonderfully. Think brocooli and cheddar or artichoke and red bell pepper! Cheese and meat can also be included in the ingredient line up but you may find these to be unnecessary as an array of vegetables and herbs can produce a Frittata that would impress any family or friends you may be feeding. Invite all of your favorite crafters over for a day of egg shell painting! Crafters can bring their own eggs to blow out and you can whip up a few Spring Frittatas to fuel the crafting madness! It never hurts to insure a few crafters supply a bottle or two of wine, you may need to loosen up before your painting skills can really shine through. Bloggers Note: Try using Litehouse’s Instantly Fresh Red Onion or Spring Onion for even more time saving!

Spring Frittata Spring Frittata


Spring Frittata

Serves 8 | Finish in 20 minutes

Eggs are whisked with milk and herbs then poured over freshly sauted vegetables and cooked through, forming the frittata. Slice into wedges and serve.


6-8 eggs,
2 Tbsp. skim milk,
¼ tsp. Litehouse Instantly Fresh Garlic,
½ tsp. Litehouse Instantly Fresh Thyme,
¼ tsp. salt,
¼ tsp. pepper,
2 c. vegetables such as asparagus or halved cherry tomatoes (whatever you have on hand will work!),
½ c. cheese if using,


1. Turn the oven broiler setting to high.

2. In a bowl whisk together the eggs, milk, garlic, thyme, salt, and pepper.

3. Heat a skillet over medium heat. Spray with nonstick cooking spray and add your mix of vegetables. Sauté vegetables until they become tender.

4. Pour the egg mixture over the veggies and let sit until the egg begins to set on the bottom and sides of the pan.

5. Transfer the whole pan to the oven. Cook another 5-8 minutes or until egg is cooked through.

6. Immediately slice and serve with a side salad and your favorite Litehouse Dressing!

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