Now that the seasons have officially changed (even if the temperatures feel otherwise), and Easter is behind us, we are officially declaring it spring brunch season. It’s time to set aside the heavy egg bakes and bubbling, cheesy sides and embrace lighter fare.
Luckily, spring has brought a new crop of cookbooks, and we selected several with recipes to bring out the best in brunch, no matter the occasion. Herb-filled frittatas spring to life thanks to a special ingredient, and a potato tart gets a seasonal boost from green onions. A fruit-topped (and fruit-filled) sheet-pan pancake will feed a hungry crowd, no flipping necessary, and scrambled egg “sundaes” put a fun spin on a breakfast basic. A bonus recipe for crumble-topped muffins is studded with the fruit of your choice — and they’re vegan, too.
Secret Ingredient Frittata
Serves 8.