Katie Lee Biegel makes the most of spinach with a springy frittata and salad

Cookbook author and television show host Katie Lee Biegel is stopping by the TODAY kitchen to share two of her favorite spring recipes starring fresh spinach — both perfect for Easter brunch. She shows us how to make a fluffy spinach frittata with asparagus and a bright spinach salad with pickled strawberries.

Asparagus and Spinach Frittata by Katie Lee Biegel

A frittata is so much easier to make than an omelet, and it can be served at room temperature. This frittata is so flavorful — it tastes like spring, with the leeks, asparagus and spinach. I love the creamy goat cheese, but you could also substitute feta or any other soft cheese.

Spinach Salad with Pickled Strawberries and Poppy Dressing by Katie Lee Biegel

Strawberries in a spinach salad add an element of sweetness and pickling them takes it to a whole other level. I've always been a big fan of poppy seed dressing — I love the sweet and tangy flavor.

If you like those seasonal spinach recipes, you should also try these:

Spinach Chicken Meatballs in Parmesan Cream Sauce by Laura Vitale

Tracy's Spinach Pesto by Anthony Contrino

This article was originally published on TODAY.com