Studded with Swiss chard, zucchini and tomatoes, this colorful, healthy egg dish is just the thing for a brunch crowd. Michael Symon shows how to get a frittata started on the stovetop and then finish it under the broiler.
Valerie Bertinelli shows us how to line a casserole dish with crescent roll dough and make a veggie-filled cheesy egg custard to go inside. Slice it up into squares and you've got breakfast, lunch or dinner on the go.
Amanda Freitag makes her recipe for Dutch Baby with a Cranberry Orange Compote, a classic Pennsylvania Dutch modified pancake that is cooked in a cast iron skillet.