Make brunch a breeze with these foolproof frittata recipes!
Like a fluffy quiche, frittatas call for eggs and all sorts of fun extras. The only real difference is the lack of crust and the shorter cooking time for frittatas.
You can whip one up in a jiff using anything you fancy.
For breakfast, lunch, or dinner, a frittata takes whatever you have on hand and turns it into a gratifying meal.
So grab your trusty cast-iron skillet because it’s frittata time!
Here’s a simple veggie frittata to start you off.
It has an abundance of veggies and half a dozen eggs, so it’s very wholesome.
Whisk the eggs with milk to make them fluffier and sprinkle sharp cheddar cheese into the mix while you’re at it.
From stovetop to oven, the whole thing will take you about 20 minutes.
For a quick brunch or weeknight dinner, you’ll want to memorize this one.
Fuel up for the day with this nutrient-dense vegetarian frittata.
Sweet potatoes are rich in vitamin A and bell peppers are a good source of potassium.
In combination with everything else, it’s a nutritious and substantial meal.
Not only is it good for brunch, but it’s great for dinner, too.
You can serve it as a main course with a handful of greens or add it to a holiday feast.
It’s a fantastic crowd-pleaser either way!
You simply can’t go wrong with bacon and cheese, especially in a frittata.
It’s a keto-friendly breakfast that’s comforting and full of protein.
Choose any type of cheese you like. I tend to go with something sharp or melted like white cheddar or pepper Jack.
I also like to caramelize the onions and slowly saute the tomatoes to add a more robust flavor.
Spring just won’t be the same without an asparagus frittata gracing the breakfast table.
Fresh asparagus spears get trapped inside a skillet of fluffy eggs with shallots, chives, and a hint of tarragon.
If you’re not keen on the licorice flavor of tarragon, you can substitute it with another dried herb like basil.
Oh, and don’t forget the cheese!
You won’t want to miss what the combo of creamy ricotta and nutty Gruyere has in store for your tastebuds.
Want a breakfast frittata that has it all? You can stop the search because I have found it.
It has your breakfast meat, fresh veggies, and melted cheese.
I’ve found that fresh and frozen spinach both work for this dish.
However, you definitely want to use shredded Swiss to be sure it completely melts.
Creamy, savory, and fresh, this frittata is simple to prepare and feeds the entire family.
Looking to reduce your cholesterol intake? Ditch the yolks for an egg white frittata.
Making an egg white frittata is very similar to the standard version. You’ll saute your ingredients first, then plop it in the oven.
But if you want it fresh and low in calories, this egg white frittata is top-notch.
Saute the bell peppers and onions, then toss in a handful of spinach. Pour in the egg whites and sprinkle on the cheese if you like.
After a quick broil, your healthy frittata is ready!
For brunches, holidays, or lazy Saturdays, a hash brown frittata is good for any occasion.
On the bottom of the skillet is a layer of freshly shredded crispy hash browns. On top rest the frittata!
Jam-packed with veggies, the egg mixture has a winning combination of spinach, scallions, bell peppers, and tomatoes.
It also has gooey cheddar in the mix.
Since the bottom half is full of spuds, you won’t need as many eggs for this one.
Now, the hard part is deciding whether or not to top it off with more fixings.
I love adding avocado slices and pico de gallo. But sometimes, I give it a couple of dashes of hot sauce and dive right in.
A garden-fresh frittata is one of my favorite rustic breakfasts.
It’s got ample room for improvising, so there are several routes you can take.
But this one is a fine jumping-off point, not to mention it has a fantastic combination of flavors.
It’s an egg-cellent dish brimming with broccoli, bell peppers, red onions, and fresh herbs.
It also calls for half egg whites and half eggs with the yolks. So you get some of the flavor while reducing the calories, too.
Comfort food takes many forms. Yet when it comes to eggs, it’s all about this ham and potato frittata.
The egg mixture is overladen with slices of tender potatoes, deli ham, and green onion.
I think a dollop of sour cream would be great on top, but to each their own.
Topping aside, this cozy frittata calls for minimal ingredients and is light on the budget.
For brunch or dinner, it’s a stellar family-friendly meal that you can make in a single skillet.
I love the fresh union of tomato and basil in just about everything. Spring salads, sandwiches, margarita pizzas, and even chicken dinners.
And you know what else it’s incredible in? This pasta frittata!
You want ripe cherry tomatoes and fresh basil for this one.
Since it is an Italian dish, you’ll also want an Italian cheese. This means creamy ricotta is the perfect choice.
Toss in al dente penne pasta and bake. You know the frittata is ready once the eggs are fully set.
But just to double check, pierce it with a toothpick and see if it comes out clean.
Have some cruciferous veggies you need to use up? Toss them in a frittata.
The broccoli and cauliflower will fill you up, while the provolone and parmesan will have your tastebuds singing.
To make this low-carb, you can easily skip the pasta.
Either way, this frittata is heavy on the eggs. So be sure you have a full dozen in the fridge.
Savory and earthy, this sausage and mushroom frittata is a simple meal that’s big on flavor.
The juicy ground sausage melds with a fresh medley of cherry tomatoes, spinach, and mushrooms.
Cremini mushrooms work great and they only need a quick saute.
For a leaner version, go with turkey sausage. Or you can spice it up and try it with Mexican chorizo.
Are there some vegetarians in the bunch? Not a problem. Soyrizo or veggie sausage is great, too.
No matter what meat you choose, you can have this one-skillet meal hot on the table in 30 minutes.
Have a craving for a Tex-Mex breakfast? Excellent! Give your frittata a Southwestern flair with this recipe.
The prep work is super easy, and from stovetop to oven it’s ready in 30 minutes
The egg mixture has a simple spice blend of cumin and chili. Meanwhile, the filling is all about red bell peppers, black beans, and red onions.
A frittata like this is just begging for cilantro, salsa, and sour cream to top it off!
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