A great frittata with varied fillings and egg's yellow and white is a welcome sight at the table, whether served with a salad as a light lunch or brunch, or part of a dinner spread. Here are some of our best frittata recipes, including Nancy Silverton's fantastic version with herbs, prosciutto, and Parmesan as well as Persian kuku sabzi laced with saffron.
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Five-Herb Frittata with Prosciutto and Parmesan
Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese, and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table.
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Salmon and Arugula Frittata with Pesto
Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly sliced smoked salmon just before serving. Adjepong likes to serve the frittata alongside crisp greens drizzled with fresh lemon juice.
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Kuku Sabzi (Persian Herb Frittata)
Kuku sabzi is the Persian version of a frittata. Shredded carrots, onion, zucchini, and potato give it excellent texture — light and airy but deeply satisfying — while saffron adds the distinct Persian flavor.
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Potato, Salami, and Cheese Frittata
Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set.
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Brussels Sprout, Bacon, and Gruyère Frittata
This quick, hearty frittata makes a substantial meal, as it is loaded with crispy bacon and brussels sprouts.
Egg White and Spinach Frittata with Salsa Ranchera
Chef Alex Stupak created this light, airy egg white frittata for brunch at Empellón Cocina. To serve alongside, he makes a warm salsa ranchera (Spanish for "ranch-style sauce") by blending roasted tomatoes, garlic, and jalapeños.
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Broccoli Rabe and Ricotta Frittata
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here, ricotta mellows the bite of broccoli rabe.
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Frittata Sandwich
It's only logical to sandwich frittata wedges between toasted slices of buttery brioche.
The combination of flavors here is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Use these same ingredients to make superb omelets.
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Asparagus and Bok Choy Frittata
When making an Italian frittata, don't limit yourself to traditional ingredients. The ginger, bok choy, and sesame oil in this version offer a real change of pace. Cook the eggs on top of the stove or in the oven — but be sure to use moderate heat so they don't turn rubbery.
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Cauliflower, Bacon, and Cheese Frittata
Bacon, sautéed cauliflower, and grated cheese complement each other in a satisfying, adaptable frittata; feel free to use broccoli, zucchini, or another vegetable instead. Any shredded cheese from Parmesan to Manchego will work here.
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Yukon Gold Potato, Leek, and Fromage Blanc Frittata
Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow's milk cheese with a sour cream-like tang.
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Asparagus and Zucchini Frittata
Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad.
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Potato Frittata with Prosciutto and Gruyère
This cheesy frittata is the kind of dish — fast, flexible, and easy to reheat — that chef Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.
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Spaghetti Frittata
Almost any leftover spaghetti will work for this fast recipe, lending its own character to the final dish. Some of our favorites to use here are pasta carbonara, pesto, or a simple marinara.
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Frittata with Fresh Herbs
Studded with snipped chives, tarragon, and both Parmesan and ricotta cheese, this frittata from 1995 F&W Best New Chef Anne Quatrano features the contrasting crunch of garlicky croutons.
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Broccoli Frittata
Chef Marc Murphy makes this simple frittata for his kids and dubs it "breakfast pizza."
And there's an abundance of great frittata recipes you can try. Popular ingredients include potatoes, peppers, broccoli, bacon, prosciutto, salmon, and various cheeses like ricotta, parmesan, or mozzarella. It's an amazing dish, ideal for breakfast, lunch, and dinner.
So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast. Cheese: You really can't go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great.
Frittatas can be served for brunch, lunch, or a light dinner, and you can even prepare them in advance. Plus, they're delicious both warm and at room temperature, so extra slices make a great grab-and-go lunch or a no-fuss picnic option.
Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.
You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.
Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
I suddenly found myself with a frittata cooking in the skillet and no broiler to finish it under. The solution was simple: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette.
If you skip pre-cooking them, that excess liquid can make for a watery frittata that steams rather than bakes in the oven. Follow this tip: All veggies really benefit from at least a quick sauté before the eggs are added to the pan.
Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing.
If you don't add seasoning to your frittata, it will end up tasting bland. Season your eggs with salt and pepper before putting them in the pan–a sprinkle of salt on top of the eggs before they bake will only flavor the top crust of the eggs, and not the whole dish.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'. Frittata. Type. Omelette.
Gruyere- a classic melter, as effective on your eggs as on your burger. Ossau Vielle- sweet, milky, and floral, with none of the sheepy funk you often get from sheep milk cheese. Fontina- looses a bit of its mildness when it's melted, becoming a rich and very savory cheese, but not too strong.
Frittatas make great use of leftovers, cook up in 15 minutes and are mealtime-agnostic: they don't feel out of place at breakfast, lunch, dinner, or any snack time in between. Plus, if you have leftovers, frittatas reheat quite well, making them a double leftover combo.
The frittata can be served immediately or stand at room temperature for up to an hour. A cooled frittata can be refrigerated for up to 5 days. Serve cold or reheat in the oven or microwave.
But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.
They are full of healthy nutrients and are a great source of protein. Next, frittatas are an easy dish to add lots of colourful vegetables to (that even kids and fussy eaters will love)- here are a few of my favourites to add: pumpkin, broccoli, baby spinach, capsicum, mushroom, tomato and red onion.
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