In Italy, two o’ clock means siesta time. In America, two o’ clock means brunch time, and spring is the season to brunch!
A little bit breakfast and a little bit lunch, there’s nothing not to love about a frittata. Snag some eggs from the market and you’re already halfway there. Peas are popping with flavor this time of year. Paired with mint, these itty bitty bombs of sweetness are next level delicious. This classic Italian combination serves well in a frittata. We’ve chosen to add a creamy chevre to our recipe, but feel free to follow your brunch intuition. Parmesan, ricotta, pecorino and feta would be molto tasty as well.
Find a seat al fresco, grab close friends, and watch the afternoon laze by over these eggs and a bit of Italian ease. Brunch onward!
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz