7 Must-Try Frittata Recipes

Staff Writer
Recipe SWAT Team tackles frittata this week
Spring Frittata
Jane Bruce

Spring Frittata

What is a frittata? Well, it's basically a lazy man's omelette. Why bother with all the rolling, scrambling, or flipping when you can just leave the eggs in a hot pan for a few minutes and then stick the whole thing in the oven or under a broiler to finish? That sounds like the easiest brunch ever.

Click here to see the 7 Must-Try Frittata Recipes Slideshow

A frittata is just as customizable as an omelette, as you can see from some of the recipes that we created this week. Here are a few highlights:

  • Meat lovers rejoice! Drew Colbert's frittata recipe has a hearty blend of maple-glazed bacon, freshly grated Parm (the expensive stuff, not the cheap stuff), and spinach that's sure to hit the spot.
  • Think that "vegan frittata" is an oxymoron? Think again, because Erin Wysocarski, Culinary  Content Network member and author of the blog Olives for Dinner, returns once again to share her recipe for Spinach and Olive Soccattata, which she says was inspired by a southern French dish made with chickpea flour called socca. Her version is rich and savory, and is reminiscent of an egg dish.
  • And last but not least, don’t miss out on this week's winning recipe, Anne Dolce's Spring Frittata with Asparagus, Mushrooms, and Red Onion.

All of the recipes featured here can be made at home for about $17 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

So, what are you waiting for? One frittata, two frittata, three frittata, go!

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Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.