To celebrate spring, I love to make frittatas for a few reasons. First, they can highlight all the goods that the season provides. Plus, they are relatively easy to make, and can be a great affordable breakfast, lunch, or dinner for the whole family. If paired with some crusty sourdough bread, fruit salad, or a garden salad, you have yourself a complete meal that even the kids enjoy. And if you have frittata leftovers, they reheat well in the microwave.

Surprisingly, frittatas also allow for creativity. You can create your own springtime garden on top of your frittata using vegetables. Not only is it fun to do, but it gives the frittata an extra “wow” factor that is fun and playful. In our home we like to celebrate spring with an Easter tree. First we blow out the eggs (and save the insides for the frittata) and rinse the shells, then paint the dried eggs. Allow them to dry again, and hang them on an Easter tree. It’s fun, festive, and pretty!

If you haven’t made a frittata, or if it has been a long time since you last did, then I highly recommend giving my recipe a go. It’s versatile, fun, nutritious, and of course delicious. You can use whatever veggies you have on hand. Keep in mind not to add too much, otherwise the egg base gets too soggy. If you don’t have pecorino on hand, swap for parmesan or feta, something a little salty. For extra aroma you can even add a little pancetta or chopped bacon to the shallots and garlic. An important note is that the following recipe is made in an extra-large 12-inch cast iron pan. If you do not have this size you can either cut the recipe in half and use a regular sized cast iron pan or transfer the sautéed veggies into a deep baking dish and pour the egg mixture into it.

For a complete meal, serve the frittata with a side of complex carbs such as steamed potatoes, crusty sourdough bread, or a fruit salad.