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Best Frittata Recipes

Best Frittata Recipes

Top Rated Frittata Recipes

A frittata is an easy dish that is perfect for breakfast, or even dinner when served with a side salad. Inspired by my favorite combination of sweet potatoes, caramelized onions, and pungent blue cheese, this combination of eggs with roasted sweet potatoes and creamy Fontina cheese is surprisingly delicious and incredibly easy to make.Click here to see Recipe SWAT Team: Sweet Potatoes.

Looking for an easy weeknight dinner to make for yourself? Check out this simple frittata recipe that combines the strong flavors of salty bacon and parmesan with sweet caramelized onions.

Frittatas are the perfect dish to make when you have to mulit-task. Simply sauté the vegetables, whip up the scrambled eggs and bake your turnip greens and potato frittata while you make a side salad, catch up on work or relax. This comforting and hearty dish is also a great solution for leftovers.Recipe courtesy of West of the Loop

A frittata is like a crustless quiche and can be filled with all kinds of meat, vegetables, herbs, and cheese. Try this version made with tender chicken, fingerling potatoes, dill and goat cheese.Recipe courtesy of Perdue

This delicious ham, cheese and spinach frittata is ready in only 30 minutes. Recipe courtesy of McCormick

If you're in need of a healthy, quick and portable breakfast, look no further. This Instant Pot recipe is packed with vegetables and protein to keep you and your family full during a busy day. It's the perfect breakfast dish to whip up on the weekend and then grab during a rushed morning of packing lunches and making it on-time to that morning meeting. Recipe courtesy of Monday is Meatloaf

This is the perfect low-carb and keto-friendly recipe to whip up for a quick and filling breakfast or light brunch that feels truly gourmet. With the help of your Instant Pot, you will have a fluffy and flavorful frittata packed with ham, melted cheese and broccoli in under an hour. Recipe courtesy of Two Sleevers

This delicious veggie-packed frittata uses fresh spring vegetables, creating a flavorful Easter brunch dish.This recipe is courtesy of Pete and Gerry’s Organic Eggs.

For a heartier dish, add leftover chicken or shrimp. Recipe courtesy of Eggland's Best.

Two types of melted cheese, fresh vegetables and sun-dried tomatoes are packed into this skinny zucchini frittata. With just a few simple steps, you can bake a nutritious and hearty breakfast, perfect for a meal on the go or a warm dish to start your day.Recipe courtesy of Tiffany Accardi, Gals That Brunch

I began making frittatas regularly when our family transitioned from the pancakes-or-waffles-every -weekend phase into more "grown- up" breakfasts. As in much of my cooking, I believe I first learned to make a frittata from Julia Child, in one of her books or her television shows. You can whip up a frittata for any meal: for a weekend breakfast, or with a green salad for lunch, or supper. The frizzled leeks are inspired by a dish served at Union Square Café in its early years. It was the first time I saw the word "frizzled." "Fun word," I thought, and asked Danny Meyer where it came from. "My grandmother. Louise Meyer used to serve mashed potatoes with fried onions on top," he said. "When we opened Union Square Café in 1985, we substituted rutabaga for the potatoes, and leeks for the onions. That became our 'Mashed Turnips with Frizzled Leeks.'To avoid using the word 'fried,' I landed upon 'frizzled.' After that, frizzled leeks found their way onto everything from mashed potatoes to scallops, an omelette, red snapper, and just about everything except for ice cream."If you don’t have leeks, then thinly sliced onions, pan-roasted asparagus tips, and crisped bacon all work fine. Concerning culinary substitution, I think of the Russian proverb that my grandpa Jan would trot out about many things in life: "If no fish, then lobster will do." Apparently, lobster prices under the czar were less steep than they are in present-day America, but I took his point.As I noted earlier, Parmesan cheese has a lot of umami, which contributes to the high FPC of this recipe, especially when I top the finished frittata with some cherry tomatoes charred at high heat and pepped up with crushed red- pepper flakes.Click here to see Smart Food: A Diet for Food and Wine Lovers.

Have I gone off the deep end? Perhaps, a little. But this actually kind of works. High-brow meets low-brow in this quick and dirty brunch dish that takes just minutes to prepare. Grana and Lay's? Match made in heaven. Who knows, though — perhaps it's just the salt.Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.

Our best frittata recipes - 7 recipes

Nutrition Facts per Serving Yield: Yield: 6 servings Calories: 210 Fat, Saturated: 3g Fiber: 2g Cholesterol: 190mg.

  • For Wild Rice:
  • 2 cups water
  • 1/2 cup wild rice (see Note), rinsed
  • 1/8 teaspoon salt
  • For Frittata:
  • 5 large eggs
  • 2 large egg whites
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried
  • 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
  • 1/2 cup finely shredded parmesan cheese
  • 4 thin slices prosciutto (about 2 ounces), chopped
  • Ingredient Note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.

Healthy Meat Lovers' Frittata

Heat the olive oil in a large, oven-safe, approximately 10'' skillet over medium-high heat until hot

Basic Baked Frittata Recipe

  • Author: Cookie and Kate
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1 x
  • Category: Main, Side
  • Method: Baked
  • Cuisine: Italian

Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the day—even for a quick weeknight dinner.


  • 6 eggs
  • A handful of cheese
  • A splash of milk
  • Vegetables, spices, salt, pepper, and anything else you want to throw together


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here’s a photo that demonstrates how to line the square dish).
  3. In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
  4. Pour the mixture into the springform pan or baking dish.
  5. Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.

▸ Nutrition Information

For the frittata pictured above, I used shredded mozzarella cheese, feta cheese (the more cheese, the better!), roasted red peppers, grated zucchini, roasted red pepper flakes and salt and pepper. Boy oh boy, it was good! I can’t wait to try Jules’ suggestion to add chickpeas and rosemary.

If you’re looking for a tasty breakfast idea for the weekend, this is it!

By Kathryne Taylor

Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
More about Cookie and Kate »

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Bacon Mushroom Spinach Frittata

I can’t remember the last time I made a frittata. I’m not sure why because frittatas are the best thing since sliced bread.

Seriously. It’s like a fancy omelette, except way easier, and there’s absolute no flipping involved at all.

It’s also one of those elegant dishes you can whip up when having brunch, except no one at the table will know just how easy and effortless this is.

Plus, you can’t go wrong with the bacon-mushroom-spinach combo, especially when extra bacon is involved.

  • 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked
  • 4 teaspoons extra-virgin olive oil
  • 3 medium onions, chopped
  • 4 large eggs
  • ½ cup nonfat milk
  • ⅓ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 tomato, diced (optional)

Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)

Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.

Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.

Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.

Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.

Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

Add half of the spinach and cook until wilted down, about 1 minute.

Add the remaining spinach and 1/4 teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.

Meanwhile, in a large bowl, combine the eggs, heavy cream, pepper, and the remaining 1/4 teaspoon salt.

Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture.

Pour the mixture back into the pan (no need to wash it).

Place the pan in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it’s easy to forget and burn your hand, and the handle stays hot for a long time).

Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.

Mexican Frittata Recipe

This month’s Recipe Redux theme is one of my favorites: Taco Tuesday.

I could eat tacos and other Mexican-themed meals every night of the week. The savory flavors of taco night are addictive. This is the one food genre that everyone in my family can agree on. There are no complaints in my house at dinnertime on taco night.

This Mexican frittata recipe is so easy to make, and the flavor is amazing. It was inspired by these taco muffins from Food Faith Fitness that I made a few weeks ago. My family enjoyed them, but we were still hungry at the end of the meal. I wanted to make them a little heartier with the addition of some veggies. And as cute as the muffins were, I thought the process would be a bit simpler in a frittata.

I use a cast iron skillet to make this ground beef Mexican frittata. Be sure to grease the skillet very well if it isn’t completely seasoned. Eggs tend to stick more than other ingredients, so it will be difficult to remove the frittata from the skillet if it isn’t well-greased.

It’s easiest to cut this frittata if you let it sit for about 10 minutes before cutting. If you try to cut it right away, it will be hard to get clean slices.

You can skip the cheese if you’re avoiding dairy. This Mexican frittata is still very flavorful even without the cheese. Another great option is my dairy-free frittata recipe.

This crustless taco pie is another easy, delicious variation on taco night.

What Kind of Pan Should I Use For a Frittata?

Any skillet can be used for a frittata, but if you plan to broil, as directed in this recipe, you will want to look for an oven-safe pan. My preference is to reach for a cast-iron skillet or in some instances, my favorite Dutch oven. Both are perfect for going from the stovetop to the oven with no issues, and can both be used to serve the dish on the table as well. Just make sure that whatever pan you are using is able to go into the oven under the broiler safely.


  • ▢ 10 eggs
  • ▢ 3/4 cups (185 ml) cream or milk , full fat best (Note 1)
  • ▢ 1/2 tsp salt and pepper, each
  • ▢ 1.5 cups (150g) shredded cheese (cheddar, tasty, or other of choice)
  • ▢ 100g/3 oz mushroom, sliced (I used 1 large, optional)
  • ▢ 100g / 3oz feta , crumbled (optional)

Herb Garlic Roasted Vegetables (Note 2 for switches):

  • ▢ 2 tbsp olive oil
  • ▢ 2 garlic cloves, minced
  • ▢ 3/4 tsp salt
  • ▢ 1/2 tsp pepper
  • ▢ 1.5 tsp mixed dried herbs (or use any of choice)
  • ▢ 350g / 12oz pumpkin , butternut or sweet potato, 1.7cm / 0.7" cubes
  • ▢ 2 zucchinis , sliced 1.25 / 0.5" thick rounds
  • ▢ 1 large red capsicum (bell pepper), sliced


Roasted Vegetables:

Baked Frittata:

Recipe Notes:

Nutrition Information:

Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Shrimp and basil frittata

Dinners at this time of year make me cranky -- most of the time when I get home from work the house is too hot to cook, and besides that, I usually have neither the patience nor the energy to fix much of anything. But tonight I’m not worried. I’ve got two frittatas waiting in the refrigerator.

We just about live on them. Cut a couple of slices and bring in some tomatoes from the garden and that’s dinner. Add a couple glasses of rose and that’s a feast.

The odd thing is that frittatas aren’t more popular. Or maybe that’s not so strange after all. The standard definition is “a flat omelet,” which, I suppose, is accurate, as far as it goes -- both are made from eggs, which form a base for delivering ingredients as diverse as cheese and spinach.

But once you get beyond the obvious the two couldn’t be more different, and the frittata suffers in the comparison.

An omelet is a thing of fragile beauty, depending on quick, careful cooking and immediate eating. It can take years to master making them, and to be appreciated at its best, an omelet must be consumed within minutes.

The frittata is a much friendlier beast, more accommodating in both preparation and service. While you wouldn’t wish leftover omelet on anyone, frittatas are as good at room temperature the next day as they are piping hot out of the oven. Best of all, they couldn’t be easier to make -- as long as you’re willing to disregard the standard instructions.

Read most cookbooks, in either English or Italian, and they’ll tell you to fix a frittata pretty much the same way you’d fix an omelet, stirring and scrambling and lifting the cooked egg to let the raw slide through. Then when the eggs have just firmed, turn them over to cook the other side, either with a flip and a flick of the wrist, or by inverting them onto a plate or a lid and sliding them back into the pan.

The first requires a certain gymnastic ability and a dead aim (or a dog that will clean up any eggy misses off the floor). The latter is just plain messy.

Still, this was the way I made frittatas for years. In the spring, I love a frittata made with slender asparagus. Leave them unpeeled and cook them just until they begin to wave before you add them to the egg mixture. Another favorite is made with squash blossoms -- chop them roughly and cook them briefly with onions before stirring them into the eggs. The vivid orange is gorgeous against the pale yellow background.

But maybe my favorite frittata is one I make in the summer with zucchini. Coarsely grate about a pound of it (an old-fashioned box grater works fine). Then saute the grated zucchini with some slow-cooked onions just until it softens and changes color. Stir this into a half-dozen eggs beaten with a half-cup of Parmigiano-Reggiano and eight to 10 torn basil leaves and cook.

It was this last frittata that led me to an easier way of cooking them. And talk about hiding in plain sight: It came from Marcella Hazan, the queen of Italian cooking. I could have sworn that in the last 25 years I had cooked almost every recipe in every one of her books. How had I missed this one?

In fact, I stumbled across it looking for the proportions for that zucchini omelet. It was one of those things: I thought I remembered the recipe being one of Hazan’s. Ironically, though she has a recipe for zucchini frittata, it’s not at all the one I was thinking of (she slices the zucchini rather than grating it, and uses a lot less).

But it was reading over the basic technique that turned my head around. Hazan’s way of cooking a frittata is utterly simple: rather than all of that stirring and scraping of the eggs as they cook, she simply leaves them to set over a very low heat. Then instead of flipping the frittata, she just runs it under a hot broiler to set and brown the top.

Not only is her way easier, but when I tried the same recipe using both techniques side by side, it made a frittata that was moister and more tender. The only refinements I’d add are that it cooks best if you cover the pan during the stovetop cooking to trap the heat, and that it unmolds easiest if you use a nonstick skillet.

The key to getting it exactly right is letting it cook slowly on top of the stove until there is just a shallow puddle of raw egg left on top, and then sticking it under the broiler for only a couple of minutes. If the top colors before it is firm, just remove it from the broiler, replace the lid and let it sit for a few minutes to finish cooking.

Probably the hardest part is unmolding the frittata from the pan even in a nonstick, eggs will want to adhere. So use a small spatula to free the edges, then rap the pan hard a couple of times on the cutting board. It’ll bang really loud, but the bottom of the frittata should pop free. Then you just need to slide it onto a plate for serving.

Once you’ve grasped the basics, frittatas are really easy to improvise. For a 10-inch skillet, you’ll need about six eggs and 1 to 1 1/2 cups of cooked filling. At least part of that should be cooked onion a frittata lacks that certain savory quality without it. On the other hand, use garlic sparingly, if at all.

Cheese can be added at your whim. For most frittatas, I think Parmigiano is a perfect match with the flavor of egg. But I could certainly see using Pecorino in some situations. And in some cases (such as seafood frittatas), maybe you won’t want any cheese at all.

Probably the simplest frittata I made during this most recent spree is also one of the best. Saute some chopped green onions in butter, add shelled shrimp and cook just until they are firm. Stir in the egg with some basil, pop it on the stove and there you are.

Another favorite is only a little more complicated. Based on Parsons’ First Law of Cooking (anything that combines long-cooked onions, ham and cheese is going to be good), I sauteed onions until they were sweet and soft, tossed in some slivered prosciutto and then beat the eggs with a good handful of grated Parmigiano.

Which one’s for dinner tonight? That’s a tough call -- one’s flavor is simple and direct, the other is more complex and comforting. And the really great thing is, now that these frittatas are so easy to make, I no longer have to choose.