'frittatas' on Serious Eats

Dinner Tonight: Swiss Chard Frittata

It seems obvious now, but eggs are among the simplest and most versatile things for making dinner, and very hard to mess up. Later I found out if you can make an omelette then you can also also make a frittata. Just mix the filling into the eggs beforehand instead of folding them in after; the result is somehow much fancier. The ingredients in this one are classic: some cooked-down greens with a little onion and garlic, cubed potato, and shredded cheddar cheese to add a salty tang. More

Healthy & Delicious: Frittata with Mushrooms, Bacon, and Parmesan

This week's recipe, Frittata with Mushrooms, Bacon, and Parmesan, is one of those lightened dishes. I used the basic frittata recipe from Mark Bittman's How to Cook Everything, replaced most of the eggs with egg whites, plugged it full of mushrooms and onions, reduced the Parmesan, and made the bacon a flavoring agent, rather than the focus of the dish. These four actions cut the fat and calories significantly, yet the frittata remained dang tasty. In fact, after we each had one piece, my husband went back and polished off another. More

Dinner Tonight: Frittata with Pepperoni, Basil, and Fennel Seeds

Every time I cook a frittata, I wonder to myself, "Why don't I make this more often?" Usually nothing more than combining some ingredients in a bowl with eggs, then cooking it almost all the way through on a skillet and finishing briefly under the broiler, it's the ultimate quick meal and a versatile platform for different flavors. Literally, you could put just about anything in a frittata and assuming what you put into it already tastes good together, dinner will be a success. More

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