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"      The key to making this dish is to have all the ingredients prepared before you begin saut\u00E9ing the onions.   &lt;p&gt;The frittata will be easier to remove from the skillet if it sits for a few minutes\u2014the top will deflate and the edges will pull away from the pan.&lt;/p&gt; Adding sour cream to the dough imparts richness and a bit of tang, and doesn\u2019t thin it out too much. Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this.    When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata. It might seem like a long time, but cooking the bacon until it\u2019s well-done means it\u2019ll stay crisp at the table. A simple, straightforward cornbread that we\u2019d happily serve alongside a bowl of chili on any other day of the year.   With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.  If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/holidays-recipes/slideshow/easter-brunch-recipes>