If you are celebrating Easter and looking for recipes for brunch, this frittata could easily be the centerpiece of a morning or midday menu. Prepared with a classic mixture of eggs beaten with milk, this one gets an unexpected addition of creamy burrata torn into chunks, plus some grated Parmigiano.
The secret to a good frittata is not to overcook the eggs. You’ll need a heavy, ovenproof skillet. A 10-inch cast iron skillet works particularly well, but any similar-sized, heavy skillet will work.
For this recipe, sliced leeks are sauteed in a skillet, then the eggs are added and cooked until the sides of the mixture start to pull away from the edges of the pan. At this point you add the toppings—more burrata and Parmesan plus peas, baby arugula, and some crispy bacon. The frittata is then off to the oven for 10 to 15 minutes.
You can serve this frittata warm from the oven or offer it at room temperature. Add a salad of your favorite greens and some sliced radishes and cucumbers, all tossed in a vinaigrette. A plate of smoked salmon slices topped with capers plus chopped red onions, and served with crème fraîche and multi-grain or dark bread could round out the meal. A plate of homemade or bakery-purchased cookies and a bowl of fresh berries would make a fine finale.
Happy Easter to everyone!
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