Our food editor's go-to Easter breakfast, this Southern dish is named after the vibrant yellow flowers that bloom in spring. It teams hard-boiled eggs with creamy white gravy and buttered toast and is finished with smoked paprika and fresh chives.
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems. Cook the vegetables, then add the seasoned eggs, and bake the frittata -- all in one pan.