This Sunday, breakfast spots throughout Los Angeles will be packed tight with friends and families uniting for an Easter meal. Easter Sunday is one of the most popular days of the year to celebrate with an early day meal. Early risers will enjoy breakfast and the later crowd will opt for brunch. While it is quite the treat to go out and indulge in one of the many local restaurant’s specially designed Easter menus, the current state of the economy can conflict with this plan. Fortunately eating out is not the only way to connect with others over an elegant spring brunch.
Below is a quick easy, healthy and inexpensive recipe that can even be prepped the night before and simply tossed in the oven first thing in the morning. Fifteen minutes later a light and fluffy egg and spring vegetable soufflé will be warm and ready to serve over a bed of fresh spring greens tossed in extra virgin olive oil and fresh lemon juice.
Spring Brunch Bake
Serves 12-15 people
12 eggs whisked
1 ½ cup Gruyere cheese shredded
1 ½ cup asparagus steamed or sautéed and chopped
2 fresh tomatoes diced
½ cup Crimini mushrooms sliced
Method of preparation
Begin by preheating the oven to 420 degrees F. Break the eggs into a large mixing bowl and whisk until fluffy. Add all of the remaining ingredients to the mixture and mix well. Pour the mixture into the greased pans and spread evenly. Bake for 15-20 minutes rotating the pan mid-way through the baking process. Allow the dish to cool slightly and enjoy warm over mixed greens.