Frittata is a quintessential brunch food. Until I find myself in the kitchen making it, I tend to forget just how good frittata is. The crisp outside with a creamy rich inside makes the perfect bite. While I enjoy a good omelet, I like that the frittata distributes the eggs and whatever vegetables and cheese you are using to give you the perfect combination in each bite. For this frittata I used spinach, roasted potato cubes, a mix of green and white asparagus, caramelized onions, feta cheese, and parmigiano cheese. The flavor profile is delicious. As always, and especially now while everyone is reducing their number of trips to the market, you can use just about any type of vegetable and cheese to make a great frittata. You can follow the portions below as a useful guide and you might for example substitute asparagus for red peppers or spinach for kale. It will still taste great and that’s the nice thing about a frittata.

Tips for the Perfect Frittata

• Salt and Pepper the eggs before beating just as you would per egg for a sunny side up

• Use a non-stick pan. It really helps to keep the frittata from sticking to the pan when you transfer it to the plate

• Once you pour the eggs over your vegetables move the eggs around to incorporate all the ingredients well and to keep the eggs from setting in one place

Frittata Ingredients

(serves 6)

• 5 eggs

• 1/4 cup parmigiano cheese, shredded

• 1/4 cup feta, to crumble and fold in

• 2 ounces of fresh spinach, cooked

• 1/2 cup asparagus (green and white mix), sautéed

• 1/8 cup onions, caramelized 3/4 cup russet potato, cubbed and roasted

• Salt and Pepper to season

This frittata is the perfect recipe for Easter Sunday brunch. Enjoy and let me know in the comments below how you like this recipe.