30 Frittata Recipes for Easy, All-Day Breakfasts
Because hakuna frittata, everyone.
This creamy egg frittata makes the ultimate breakfast, brunch, lunch, or dinner meal. Rich fontina cheese, fresh dill and basil, juicy grape tomatoes, and pungent goat cheese make for an indulgently-flavored frittata that would please any palate. Make it a complete meal with a crisp green salad.
Swiss Chard and Onion Frittata
Go ahead and use the tender chard stems; just dice them and cook with the leaves. Serve with a simple side salad for a lovely low-calorie dinner.
Regina's Herb and Gruyere Frittata
Regina Martinelli serves slices of this cheesy frittata on baby mâche tossed with olive oil and sea salt, alongside wild boar bacon and buttered seeded sourdough toast. If your larder's short on wild boar bacon (available online), use good-quality regular bacon--equally delicious with Chardonnay.
Broccoli-and-Bacon Muffin-Tin Frittatas
This easy make-ahead breakfast will have you set for the week. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.
This vegetable frittata boasts a cacophony of colorful ingredients—broccoli florets, red bell peppers, mushrooms, and green peas make this an ideal meatless breakfast, lunch, or dinner option. A small amount of Dijon mixed with the eggs kicks up this effortless frittata with a subtle horseradish flavor.
Grilled Vegetable Frittata
Frittatas are great canvases for leftover ingredients, especially grilled summer vegetables. We add the vegetables to the egg mixture just before it sets so the veggies don't release too much moisture into the frittata.
A frittata is a baked, open-faced omelet with Mediterranean flair. This omelet features fresh mushrooms and arugula tossed over the top to invoke a savory and warm start to your day.
An Easy Salmon Frittata You Can Make in 15 Minutes
Jeff and Jodie Morgan of the Covenant winery in California suggest making their smoked salmon frittata with Gruyère, a mild cow’s-milk cheese from Switzerland and France. If you can’t find one to your liking, feel free to swap in other mild cheeses such as cheddar or Gouda. Remember: The wider and shallower the pan, the faster the egg will cook. This frittata recipe from their latest cookbook, The Covenant Kitchen, is especially good for brunch, with buttered toast on the side and perhaps a glass of sparkling wine. Eggs pair well with both white and red wine, so choose whichever. While the saltiness of the smoked salmon leads us to a cool, crisp white, on a cold winter day, go for a red.Smoked Salmon Frittata with Gruyère and Fresh Herbs
1-Ingredient Potato Frittata
It’s the end of the week and you basically have nothing in your kitchen except potatoes. Here’s the only one-ingredient recipe you need. OK, fine. This frittata recipe calls for four ingredients, but you always have salt, pepper, and olive oil on hand, so they basically don’t count. A few potatoes and a mandoline (the best kitchen gadget for quick slicing) will yield a crispy frittata that’s half french fry, half potato gratin, and 100 percent breakfast.
Slice the potatoes using a mandoline, but don’t wash them—it’s the starchy potato that keeps this frittata intact. Cook the potatoes in whichever fat you prefer: olive oil, butter, bacon fat, or, if you’re on a health kick, coconut oil. Layer the slices in your pan and cook low and slow to ensure the potatoes have cooked all the way through. If the heat is too high, the crust will burn before the inside is done all the way. When the middle is almost cooked (stick a knife under the layers to get a good peak), crank up the heat to get a nice golden brown crust on both sides. Serve this one-ingredient frittata recipe with a sprinkling of salt and pepper and dunk into ketchup or the breakfast condiment of your choice.1-Ingredient Potato Frittata
For those who are growing tired of dumping tomato sauce on a heap of zucchini noodles, don’t feel like you wasted your money on that spiralizer. Instead of thinking of zoodles simply as a replacement to pasta, go back to the beginning and treat those twists of zucchini like what they are: actual vegetables. You can start by making a zoodle frittata.
A zoodle frittata isn’t too different from the classic egg dish, but it looks a heck of a lot prettier (just imagine the spirals!). Plus, with this recipe you get thin, perfectly tender strands of vegetables in each bite—unlike the thick chunks of vegetables you might find in some frittatas. Start with a zucchini, and maybe a yellow squash, but feel free to get more adventurous: Next time, spiralize a sweet potato, carrot, or beet into your frittata.Zoodle Frittata
Asparagus, Artichoke, And Feta Frittata
Lunch: Keep hunger pangs away with these healthy and delicious dishes! 150 calories and under. Lose weight the 5:2 way. This healthy, quick and easy recipe is featured in the lunch section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
Broccolini, Red Pepper, and Roasted Garlic Frittata
This vegetable frittata makes a perfect meatless main for a busy weeknight. Before cooking the eggs, we combine them with cottage cheese for a luscious, creamy texture and fresh garlic for bright and spicy flavor. Plenty of fresh herbs give an extra boost of flavor—we use parsley and oregano, but you can easily use any herb you have on hand.
Spring Vegetable Frittata
"A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation."
Zucchini and Red Pepper Frittata
This recipe also uses another ingredient many gardeners have in abundance: zucchini.
Kale and Mushroom Frittata
Half the pleasure of a frittata is just saying it. Go ahead. Free-tah-tah. For molto fun, say it Italian-style: Stress the first syllable and roll the r. Fr-r-r-r-r-r-r-r-ee-tah-tah. Brava, bella. A cast-iron or carbon-steel pan is best here because it goes under the broiler, and high heat could damage nonstick skillets. Handy advice: If you set out to make an omelet but your pan won’t release the eggs and they stick to the bottom, just spread out the fillings, pop it under the broiler, and presto! Frittata. You can easily make this dish for 2 or 4 people using a larger pan and multiplying ingredients accordingly.
Harvest Vegetable Frittata
This stunning fall frittata is the perfect solution for leftover roasted or sauteed veggies. It's also a brilliant solution for all those Thanksgiving leftovers. Asparagus, Brussels sprouts, green beans, butternut squash, stuffing, and gruyere cheese make for a super indulgent frittata full of decadent flavors.
Vegetable and Goat Cheese Frittata
A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.
Customize the frittata--essentially a large, crispy-bottomed omelet--with any vegetables, fresh herbs, or cheeses you like.
Squash Frittata makes a stunning presentation when plated. Fresh summer flavor abounds in every bite.
Tomato-Herb Mini Frittatas
Transferring the bottom baking sheet to the middle rack during the last few minutes of cooking time allows the top to brown slightly.
Frittatas are some of the most efficient vehicles for leftover vegetables. Here, we combine roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends custard-like creaminess to the egg mixture.
Red Pepper, Potato, and Ricotta Frittata
Easier than an omelet, this hearty Italian egg dish makes enough to feed a family--all in a single skillet. Use any combination of fillings you'd include in a traditional omelet.
Simple Leek Frittata
Leeks have a softer, mellower flavor than onions—and they work beautifully alongside Parmesan cheese in this easy frittata recipe. When trimming the leeks, use the white parts only (they're the most tender) and rinse them thoroughly in a bowl of cold water to remove excess dirt.
Green Eggs and Ham Frittata
The classic Dr. Seuss book isn't just a made-up story—indeed, green eggs and ham really is a delicious flavor combination. Here, it works wonders as a frittata. Leafy kale acts as the "green," and we add in scallions and Parmesan cheese for an extra punch of flavor.
We use evaporated milk here because it has a richness similar to that of sat fat--heavy half-and-half, but with far less fat. Be sure to shake the can vigorously before using. We love the flavor that bacon adds, but if you'd rather omit it, each serving will contain 212 calories, 13.2g total fat (4.4g sat), and 379mg sodium. (Cost for 4: $6.95)
Kuku Sabzi Isn't Your Typical Frittata
The kuku sabzi is a Persian herb and greens frittata, but this dish is way more exciting your average crustless quiche or omelet. The amount of bright herbs, slightly bitter chard, and sweet leeks outnumber the eggs immensely. While a typical frittata has the same texture throughout, the kuku sabzi browns in the pan on both sides until a dark brown crust develops on the outside, interior remaining warm and creamy.
Wash a mountain of green chard and chop finely, reserving the stems, then saute the greens. Chop the chard stems and the leek and saute until soft and fragrant. Combine the sauteed vegetables with a pile of chopped cilantro and dill, then crack in just enough eggs to bind the mixture. Fry the kuku until brown, flip with courage, then continue to fry until golden and fragrant. A fat slice of kuku sabzi is best served with feta cheese, yogurt, or pickles.Kuku Sabzi (Persian Herb and Greens Frittata)
Recipe adapted from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Swiss Chard and Sausage Frittata
Time: 30 minutes.
Asparagus, Nettle, and Green Garlic Frittata
"Nettles--also known as stinging nettles--need special handling, because they do indeed 'sting,'" says chef Joshua McFadden of Ava Gene's in Portland. "The wild-growing spring green coated with tiny needle-like hairs, can cause a very painful reaction if you touch them with your bare hands. I usually just grab them with tongs, but you can also wear gloves or slide a plastic bag over your hand when picking them up. Miraculously, however, once they are cooked, the sting is totally gone and what remains is a lovely green, almost spinach-y--a beautiful partner to asparagus."
Herby Frittata with Vegetables and Goat Cheese
The night before: Blanch asparagus. Stir together egg mixture.
In the morning: Cook frittata.
This Cheesy Cannabis Frittata Is Totally Dope
Since no flipping or folding is required with frittatas, this type of Italian open-faced omelet is the perfect breakfast for lazy weekends. Jessica Catalano, author of The Gangster Kitchen Revolution, adds "Exodus" cheese—ground decarboxylated weed named after her favored strain—to this breakfast frittata for a dope bud and breakfast experience. Puff, puff, and pass along this frittata recipe to your friends (whom you have completely filled in about the ingredients and who are of legal age and down with a little herbal refreshment, of course). Serve with a coffee or tea, a glass of sweet orange juice, and a side of toast (duh) for a morning that doesn’t blow.Italian Exodus Cheese Frittata
*Add the desired dose of decarboxylated weed into this dish per serving by referring to the decarboxylation process and dosing chart.Dosing Guide
½ teaspoon = 0.25 grams
1 teaspoon = 0.5 grams
1 ½ teaspoon = 0.75 grams
2 teaspoons = 1 gram
2 ½ teaspoon = 1.25 grams
3 teaspoons = 1.5 grams
The heavier doses are 1.25 and 1.5 grams. Start with the smallest dose on the chart first and then work your way up until you find the right dose that works the best for you.
If you try a dose that’s too much for you, just know you cannot overdose and die from ingesting medical cannabis—no matter what. The best thing to do is to have a cup of fruit juice or some other kind of natural sugar that will raise your blood sugar slightly. If you overdo it, lay down and relax until it passes.