Beyond chocolate bunnies, jelly beans and marshmallow chicks, I’ve never associated a specific food with Easter. When I was a kid, my mother would occasionally bake a ham pricked with cloves and draped with pineapple rings. Served alongside creamy scalloped potatoes and peas, it was the closest that my family ever came to a traditional, home cooked, Easter meal. More often than not, on Easter Sunday we went out for brunch. Some years we hit an upscale buffet brimming with glistening Danishes, steamy scrabbled eggs, roast beef and shrimp cocktail. Other times we enjoyed a sit down meal of fruit- and cream cheese-stuffed French toast, eggs Benedict or chicken divan. Once again, there was no set cuisine or, for that matter, locale. Oddly enough, I’ve married into a family that likewise celebrates this holiday with brunch. Taking into account that recurring meal, I’d like to share a fresh, easy, brunch offering, Spring Vegetable Frittata. It may sound fancy but a frittata is nothing more than the Italian version of a French omelet. With omelets you …