Top Rated Frittata Recipes

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I think of a frittata as my go-to instant meal. After all, we almost always have eggs in the house, and the frittata can go any way your refrigerator dictates: For breakfast, use ½ cup of cooked diced potatoes and a handful of cooked sausage. For lunch, make a corn and crab frittata with ½ cup of corn and a handful of crabmeat. My favorite dinner frittata is based on Spanish chorizo, olives, and good canned tomatoes. I like to prepare a frittata the same way I do an omelette, but instead of rolling the cooked eggs onto a plate, I serve the frittata open-face, as with the zucchini and mozzarella frittata here. One trick is to flash the pan into the oven for just a few minutes to heat the cheese. But the eggs shouldn’t be cooked any longer than with an omelette. Click here to see Make Brunch in 20 Minutes or Less — 10 Recipes.
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Make this fritatta for breakfast or dinner. You can add whatever vegetables and meat you want.  For more recipes, visit Taste of Home. Click here to see 7 Surprising Things You Can Make in the Microwave
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Frittata
This easy and delicious breakfast favorite is great for serving a crowd when hosting a weekend brunch. This frittata comes together quickly and doesn’t require you to slave over the stove for too long. — Allison Beck
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You can easily triple this recipe and serve it to company. Use a cast-iron pan and instead of flipping the frittata stovetop, finish it in a hot oven and then invert onto a plate to serve. Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.
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Frittata For All
When you need a speedy brunch or supper dish for friends, think frittata. It takes only about 15 minutes to prepare and 20 minutes to cook. Plus, you can add almost anything to the eggs—leftover pasta, stale bread, chorizo, tomatoes—so it’s a great way to get creative while making a filling meal. Greek Salad or Spicy Coconut–Sweet Potato Soup would be a fine accompaniment. If you’re starting with fresh bread, spread the cubes on a baking sheet and dry them in a 350°F oven for about 10 minutes.Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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Frittata
In a way, the frittata is the lazy cook’s omelette, owing to the fact that, well, you never really have to get around to that not-so-easy folding part. Just let the chips (or eggs, in this case) fall where they may.
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A frittata is the savvy cook's solution for leftovers, including vegetables, Easter ham, Passover brisket, roasted chicken, salmon, or pasta. It's also a perfect party appetizer, since it's equally delicious served warm, at room temperature, or cold.
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Greek Frittata
The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection. This recipe comes to us from Jen of Domestic Divas.
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Asparagus Frittata
A frittata is a popular egg dish eaten as a light dinner, for a snack, or at lunch in a sandwich.
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The morning after Thanksgiving, stuffing lovers can rework their favorite dish into a classic frittata. Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways
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Chive Frittata
The frittata is Italy's version of an open-face omelette. Many different kinds of sautéed vegetables can be combined to make frittatas. Eggs combined with vegetables are cooked on the stovetop, then transferred to an oven or placed under a broiler to finish cooking. Usually, frittatas are cut into wedges and served hot or cold accompanied by fresh salads, bread, or baked potatoes.
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