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Consider the Frittata: Make This Healthy Weeknight Dinner or Brunch Favorite

Easy and fast, packed with protein, and ideal for using up leftovers -- the frittata can be an excellent go-to entree. Here’s how to keep it healthy.

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Photography by: Johnny Miller
Packed with zucchini and a touch of spice, this frittata is a winner.

Frittata loosely translates as ‘fried’ in Italian, but the eggs and choice of fillings are actually gently cooked over medium heat until the bottom sets and usually finished in the oven for a few minutes to set the top. The deeper the egg mixture in the pan, the longer the frittata will need to cook and the higher the oven temperature. Start the oven at 350 degrees for a thin frittata, or 400 degrees for a deeper version.

 

A frittata can also be flipped to set the top once the bottom is set -- with all cooking done on the stovetop. But unless your flipping skills are top-notch, it's best to slide the par-cooked frittata onto a plate, then invert the plate back over the pan for less mess!

Get the Spicy Zucchini Frittata Recipe

CHOOSE YOUR CHEESE CAREFULLY

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Light and airy beaten eggs are the secret to this fluffy Tomato and Leek Frittata.

We'll admit it’s tough resisting extra handfuls of cheese to boost both the flavor and texture of a satisfying frittata. But if a healthy frittata is what you’re striving for, stick with typically low-fat options such as ricotta, goat cheese, mozzarella, and Parmesan. With any of these choices, a little goes a long way.

Get the Tomato and Leek Frittata Recipe

LOAD UP ON VEGETABLE FILLINGS

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While you can add just about anything to a frittata, to keep things light, forego meaty fillings and simple carbohydrates like pasta or bread. Stick with vegetables and a touch of lean protein to keep frittatas on the healthier side. Fresh herbs will infuse your eggs with flavor. Pre-cooking many vegetables will add depth in flavor without weighing down the frittata. Try our Roasted Red Pepper and Kale Frittata. And remember, you don’t always need a healthy frittata recipe: Leftover vegetables are a frittata’s -- and healthy eater's -- best friend. Chop them up and add to the egg mixture for a boost in flavor, texture, and nutrients.

Get the Mushroom and Scallion Frittata Recipe

Let our Kitchen Conundrums expert Thomas Joseph show you his formula for a foolproof frittata:

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About the Author

Teri Tsang Barrett

Teri is a southern California native who left it all to work in magazines in New York City. A graduate of the University of California at Berkeley, she completed the Culinary Arts program at the Institute of Culinary Education, skipped out on music journalism for the food world and never looked back. She eats everything -- except for water chestnuts -- and does not believe in reduced...

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