There is something undeniably hopeful about gathering for brunch just as the first signs of Spring begin to appear. This early Spring brunch menu captures that gentle shift in the season with a bright lemon-herbed Boursin frittata, a nutty farro salad layered with roasted broccoli and cheddar, and tender orange ricotta muffins. It’s a menu made for waving goodbye to Winter and welcoming the lightness of Spring.
As I’m writing this, I’m sitting watching it absolutely pour down rain outside. I can hear it on the roof and see it making puddles outside. And I’m excited, knowing that it will surely lead to those enticing first signs of Spring ahead! After all–April showers may bring May flowers, but February showers mean the first signs of Spring!
Hosting friends for brunch in the Spring is one of my favorite kinds of parties. Springtime always feels so fresh and hopeful. Flowers begin to bloom and those beautiful pastel colors are everywhere. And there’s nothing as hopeful as a mid-morning party to kick off the day. Celebrating that transition from a cold winter to a more hopeful Spring with a frittata just makes perfect sense.
As with my Bright Early Spring Dinner Party Menu, we’re focussing on some of those beautiful flavors of the beginning of the season. Citrus and herbs anchor this brunch menu as the frittata I’m serving is loaded with both. It’s a lemon-herb frittata that’s made extra creamy and indulgent with herby Boursin cheese. A Spring salad always sounds fresh, and here I’m serving a heartier one with my broccoli cheddar farro salad. And citrus comes through in my orange ricotta muffins which are so light but still give bakery-style vibes.
This time of transition from Winter to Spring to me always feels like I’m ushering out the chill and welcoming in the warmth. Those first signs of Spring are incredibly hopeful. As is a welcoming and relaxed Spring brunch.
Menu at a Glance
I’m so excited about this menu! It’s light, fresh, and filling–such a wonderful way to celebrate the beginnings of Spring! We’re serving:
- Lemon-Herb Boursin Frittata with Prosciutto and Asparagus
- Roasted Broccoli, Chicken, and Cheddar Farro Salad
- Orange Ricotta Muffins with Pistachio Streusel and Orange Glaze
Lemon-Herb Boursin Frittata with Prosciutto and Asparagus
I love serving a frittata at brunch for so many reasons. First off, as far as eggs go, it’s a simple way to bake them all together and serve. No omelets. No scrambled eggs. This is the way to serve a crowd or small group. I also love that this can be cooked on the stove, baked in the same pan in the oven, and then served out of that same pan on the table. There’s an ease to that transition that keeps things relaxed. And lastly, playing with the flavors of frittata is just fun. This one started with my favorite combination of eggs and Boursin cheese, which is such a delicious combo. The Boursin in this recipe keeps the eggs creamy while giving it a subtle herb flavor. Prosciutto, asparagus, and a squeeze of lemon makes this decidedly Spring.
For my full Lemon-Herb Boursin Frittata with Prosciutto and Asparagus recipe, click here
Roasted Broccoli, Chicken, and Cheddar Farro Salad
My obsession with farro salad has been well documented (see here and here). I love that a farro salad feels so filling and nourishing. I wanted to give this farro salad the flavors of broccoli and cheddar. Roasting the broccoli makes it crispy and savory. And using little cubes of cheese allows them to melt a bit without disappearing into the salad. Chicken gives this some body, and the honey mustard dressing brings it all together. The trick here is to make sure to dress the farro as soon as it’s done cooking. It will continue to ‘cook’ in the dressing and soak it up for an extra delicious salad.
My Roasted Broccoli, Chicken, and Cheddar Farro Salad Recipe is here.
Orange Ricotta Muffins with Pistachio Streusel and Orange Glaze
Ricotta in muffins makes me happy. I loved it in my Lemon Ricotta Poppyseed Muffins, and wanted to echo that here in a new way. Orange felt so perfect for the beginning of Spring. These muffins are light and lovely from that ricotta/citrus combo. The pistachio gives these some crunch on top. And then a bright orange glaze drives home that citrus flavor and looks so pretty. These muffins feel like you got them at a bakery but taste distinctly home made. They are such a show stopper for brunch!
Click here for my full Orange Ricotta Muffins with Pistachio Streusel and Orange Glaze recipe!
How to Host a Simple Early Spring Brunch
Hosting friends for a Spring Brunch can be both chic and relaxed. This is one of my favorite events to host because it can be prepared in advance and doesn’t require anything to be served piping hot. The flavors are fresh and bright, and all you need are some fresh cut flowers to get everyone feeling like Spring is coming!
Here are some tips for keeping this laid back and fun:
- Prep the food ahead where you can: For me, the only thing I would be cooking on the morning of the brunch would be the frittata. Yes, the frittata can be made the night before and kept in the fridge, but I think freshly baked eggs are a nice touch for guests.
- The farro salad can be made in advance and kept in the fridge until party time. Let it come to room temperature to serve.
- I’d also make the muffins in advance and simply add the orange glaze the morning of. If you’d prefer the smell of freshly baked muffins to greet your guests, the batter can be mixed ahead and baked fresh in the morning.
- Keep the table simple: Early spring calls for light linens, a small vase of greenery, and natural light if you can get it. You don’t need elaborate florals. Just a handful of herbs or even a bowl of citrus on the table feels fresh and seasonal.
- Add one easy beverage: A simple citrus spritz, fresh-squeezed orange juice, or a pot of good coffee is more than enough. Brunch doesn’t have to include a full cocktail bar. Keep it relaxed.
- If you’d like to offer a cocktail, my Lavender Grapefruit Margaritas are perfect for Spring and sure to get the party started! Blood Orange Gin and Tonics would be really pretty as well.
- Serve at room temperature: The beauty of this menu is that there is nothing here that needs to be served piping hot. All three recipes can be served room temperature, which allows for flexibility and means you won’t be running around trying get food on the table during the event.
Kitchen Tools You’ll Need
A few kitchen tools will be helpful in making and serving this brunch. For the frittata you’ll need a cast iron pan–so helpful as it goes from stovetop to oven to table. The farro salad requires a rimmed baking sheet for roasting the broccoli. A mason jar comes in handy for shaking up the salad dressing. A beautiful serving bowl to serve it! For the muffins you’ll need a standard muffin pan. And a set of mixing bowls as this one requires all 3 bowls in the set.
Not Quite Ready for Spring?
I’ve got you covered. If you’re still in cozy mode, try my Romantic Winter Dinner Menu for Two or my Cozy Couples Soup Night Menu. Both are for maximum elegance at home on a cold night. If you’re ready to embrace Spring head on like me, try my Bright Early Spring Dinner Party Menu which features the most gorgeous Spring Salmon. And check out my recipe page for other romantic hosting inspiration!
