Spring and early summer are not only packed with special-occasion celebrations, but they also mark the beginning of a bounty of fresh produce.

Take advantage of what’s available by using seasonal fruits and vegetables, from fresh herbs to new potatoes they’re specially appealing in brunch or lunch dishes.

Herb Frittata with Fresh Mozzarella and New Potatoes is handy for entertaining because you can make it on the spur of the moment using standard ingredients such as eggs and milk.

Following are a couple of recipes in which they’re combined with other ingredients, including milk, cheese and yogurt, to add nutrition along with good taste.

Easy ingredients

A frittata is great for entertaining because it’s easy to make on the spur of the moment using ingredients you probably have on hand, like eggs and milk, which add to the flavor and nutrient profile.

You can make it the day before, refrigerate overnight, then bring to room temperature before serving. If you can’t find fresh mozzarella in your area, substitute 2 cups of shredded mozzarella from your cheese aisle.

Herb Frittata With Fresh Mozzarella and New Potatoes

2 tablespoons extra virgin olive oil

1 large onion, diced

6 small new potatoes, quartered, or 1 medium potato, cut in 1/2-inch cubes

1/3 cup fresh herbs, minced, or 3 tablespoons dried (try rosemary, thyme and chives)

12 eggs, slightly beaten

1 cup fat-free milk

1/4 cup fresh bread crumbs

8 ounces fresh mozzarella cheese (about 2 balls), thinly sliced

Salt and pepper to taste

Heat oven to 400 degrees. Heat a 10-inch nonstick skillet over medium high heat. Add olive oil, onion and new potatoes. Cook until potatoes are browned, about 5 minutes. Reduce heat to medium and add herbs, stirring just until incorporated.

While onions and potatoes are cooking, beat the eggs with the milk and bread crumbs in a large mixing bowl. Pour into skillet and stir lightly to mix with the other ingredients. Cook until bottom is set, about 2 minutes. Place mozzarella cheese rounds in a circle near the rim of the frittata. Transfer to oven and bake until top is golden and eggs are firm, about 25 to 30 minutes.

Makes 8 servings.

Nutrition information per serving: 286 calories, 20 g fat (9 g saturated fat), 17 g protein, 10 g carbohydrate, 369 mg sodium, 301 mg cholesterol, 257 mg calcium.

Crunchy polenta pancakes flavored with green onions and rosemary are delicious with no embellishment, but a dollop of yogurt and a curl of smoked salmon can add a stylish air.

The following recipe makes about 36 pancakes, based on the guess that guests will want to eat more than one. For small gatherings, make as many pancakes as you like, then refrigerate or freeze remaining batter for later use.

Polenta Pancakes with Chive Yogurt and Smoked Salmon

2 cups fat-free milk

1 cup polenta

4 tablespoons butter, cut into 1-tablespoon pieces

1 cup flour

1 teaspoon salt

1 teaspoon baking powder

3 eggs

3 tablespoons sugar

6 green onions, sliced thinly

2 tablespoons minced fresh rosemary

Oil to coat skillet or griddle

2 cups chive yogurt (recipe follows)

12 ounces smoked salmon, thinly sliced and cut into 2-inch lengths

In a small saucepan, bring milk to a simmer and pour over polenta and butter in a large mixing bowl. Stir mixture until butter is melted. Set aside to cool. In a small mixing bowl, whisk together flour, salt and baking powder and set aside.

When polenta mixture is cool, whisk eggs and sugar into polenta mixture. Add flour mixture and stir to combine. Add and combine green onions and rosemary.

Preheat skillet or griddle until a drop of water dances on the surface. Brush with oil and ladle on about 1 1/2 tablespoons of the mixture to make 3-inch pancakes. Griddle pancakes until their surfaces become dry and bubbly. Flip and griddle for a further 30 seconds. Transfer finished pancakes onto a cooling rack (if making a day ahead, crisp in the oven before serving, by baking at 200 degrees for about 45 minutes to an hour).

To serve, arrange pancakes on large serving platter. Top with about 1 tablespoon chive yogurt and 1 strip of smoked salmon. Experiment with salmon curls and rosettes for an attractive presentation.

Makes about 36 3-inch pancakes.

Chive Yogurt for Polenta Pancakes

2 cups strained nonfat yogurt (see note)

2 tablespoons finely snipped chives

Salt and white pepper to taste

Stir the chives in the strained yogurt. Season with salt and pepper. Note: Straining yogurt removes some of the liquid, resulting in a thicker consistency similar to sour cream.

Line colander or large strainer with a coffee filter or paper towels and set over a large mixing bowl. Pour in 2 16-ounce containers plain yogurt and let set until about 2 cups of liquid drain, about an hour or so. If you strain the yogurt overnight, the result is yogurt cheese, a lower-fat version of cream cheese.

Nutrition information per serving of 1 pancake with chive yogurt and smoked salmon: 59 calories, 2 g fat (1 g saturated fat); 4 g protein, 6 g carbohydrates, 165 mg sodium; 21 mg cholesterol.

Recipes from the National Dairy Council.