Now Hatching: Chef Peter’s Easter Frittatas

Spring is upon us. Gather around to celebrate!

By March, most of us are ready for spring break.  We may also celebrate Easter, which this year falls on on March 31st. This year, we’re providing some ready-to-go spreads to nourish your guests and gatherings.

Easter season is all about what is new as spring. New produce starts to appear in the markets, and chickens start to lay eggs again daily.  Our own Oakland backyard chickens have also been on a winter break.

To celebrate, we are offering three kinds of frittatas made with pasture-raised eggs and market produce.

Frittatas are different from a quiche or an omelet.  They are baked to set the eggs gently with a little browning on top. The secret to a good frittata is in the filling: our fritattas are thick with vegetables, and just a thin layer of egg.  For frittatas, eggs play second fiddle. They serve as a binder to keep all the good stuff together. And they are served in smaller portions, so you can enjoy however much is right for you.

Frittatas are not as thick as a quiche, and without the pie crust are made gluten-free. They may serve as an appetizer, palette cleanser an, or side to other offerings. As small bites that can pack a lot of flavor, frittatas are often featured on tapas menus.