A fresh frittata makes a perfect centerpiece for a springtime brunch. Just ask Chef Suzanne Goin, who developed a frittata recipe for us using baby broccoli and cheddar for this year’s Mother’s Day Brunch menu.
Our frittata pan allows you to cook the dish in a single vessel, from start to finish. Follow the steps below to pull it off, or browse some of our favorite frittata recipes featuring spring ingredients.
When it starts to set up, use the top, shallow pan to cover the frittata and cook for a few minutes more.
|Flip & Finish
Interlocking lids make it easy to flip the frittata, so don’t be intimidated. After flipping, cook on the stove for another few minutes to make sure both sides of the frittata are set.
|Serve & Enjoy!
When it’s done, flip the frittata one final time so that it sits in the base pan. Then uncover, slide onto a plate or platter and cut into wedges to serve. A simple green salad makes a nice, light accompaniment, but Goin’s pork sausage patties create a truly memorable meal.
Watch our expert Kara as she makes an asparagus frittata in a few easy steps: