78 frittata recipes

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.

Spinach pasta frittata made with leftover spaghetti, blanched spinach, fontina, and Parmigiano-Reggiano. A skillet-cooked Italian frittata di pasta with golden crusts on both sides.

Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.

Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that's ready in 35 minutes.

This is really a nice frittata, I do love the ham and cheese combination in this recipe, yummy.

Ricotta gives the frittata creaminess and the moist texture, spinach provides lots of nutrition and mint makes the frittata taste so refreshing. A great breakfast to let your day get started.

Carrot and leek are both full of nutrition, lots of benefits for our health; this frittata is cooked with these two healthy and delicious ingredients, the tarragon gives the zing into it. A great way to cook your eggs, and an excellent recipe at any time!

Start your day with one or two wedges of this cheesy and tasty broccoli frittata with a cup of orange juice or some fresh fruits. It satisfies your taste buds and provides enough nutrients before the lunch hunger hits you.

This light dinner is full of vegetables and pairs well with a simple salad in summer or a warm bowl of soup in winter. Can be made gluten-free!

Zucchini, bell pepper, and tomato frittata cooks down summer vegetables in olive oil before folding into 6 beaten eggs and finishing in the oven. Naturally gluten-free Italian-style brunch dish.

Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.

Fresh grated zucchini and dills bring the frittata very fresh taste, creamy goat cheese adds the extra creaminess and smooth, excellent breakfast for starting a day!

This is a very good recipe for family, when all family are sitting around a table, they can share this great recipe together!