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Perfect Frittata with Zucchini and Provolone

Recipe photo courtesy of Bryan Gardner

This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.

Source: Martha Stewart Living, July/August 2016
Total Time Prep Yield

Ingredients

Directions

Variations

Earthy
1 cup sliced shallots, 3 cups sliced mushrooms, 1/4 cup chopped parsley, 3/4 cup grated Gruyere

Savory
1 cup sliced leeks (white and light-green parts), 1 1/4 cups halved cherry tomatoes, 1/4 cup thinly sliced mint, 3/4 cup crumbled fresh goat cheese

Spicy
1 cup thinly sliced onion, 1 1/2 cups fresh corn kernels, 1/4 cup thinly sliced cilantro, 3/4 cup grated pepper Jack

Cook's Notes

After adding the eggs to the skillet, use a heatproof flexible spatula to stir and push them from the edges to the center of the pan as they cook, so the liquid parts run underneath.

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  • MS12450587
    29 MAR, 2019
    Oh my gosh! This was so delicious! Not only did the whole family gobble it up, but we were discussing when to have it again and what other flavors would we make! Easy, Fast, and Delicious!! Thank you for this new Savory breakfast/brunch dish! CJ
    Reply

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