This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.
Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs
Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter brunch.
Tomato, Scallion, and Cheddar Frittata
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.
Spicy Zucchini Frittata
Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.
Quick Broccoli Frittata
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch skillet will yield thick, hearty slices for breakfast and the nonstick surface keeps cleanup easy.
Egg Sandwiches for a Crowd
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Blistered Green-Bean and Corn Frittata
Glorious late-summer vegetables give fresh meaning to mealtime: sauteed green beans and corn take center stage in this seasonal frittata. Juicy cherry tomatoes dressed in olive oil, red-wine vinegar, and chopped parsley make the ideal colorful companions.
Perfect Frittata with Zucchini and Provolone
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.
Serve this easy-to-make frittata as an appetizer or main course for brunch. It's delicious right out of the oven, at room temperature, or even as next-day leftovers. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.