Easter brunch is the perfect time to serve up an egg bake, quiche, or frittata.
Giada De Laurentiis' take on the popular dish includes fresh asparagus (now in season) and creamy fontina cheese. Her recipe also calls for 1 regular tomato (seeded and diced), but since they aren't in season right now I may substitute grape or cherry tomatoes, as they are sweeter. You can check out the full recipe
here on A Bullseye View, as well as a short instructional video with step-by-step instructions.
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