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Entries tagged with 'frittata'

Chicken-Sausage Frittata With Corn and Feta

Serious Eats Yasmin Fahr Post a comment

This quick and easy 15-minute frittata combines chicken sausage, corn, peppers, and tangy feta with fluffy eggs and creamy avocado for a one-pot meal that can be eaten any time of day. More

Asparagus and Sweet Pea Frittata With Minty Spring Salad

Serious Eats Daniel Gritzer 1 comment

This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right. More

Leftover Turkey Frittata

Serious Eats Yasmin Fahr Post a comment

What do you do with leftover green beans, brussels sprouts, and turkey? Cook 'em up with some eggs for a quick and easy breakfast frittata! More

Shredded Squash and Herb Frittata

Serious Eats Sydney Oland Post a comment

A simple frittata is a great way to use up the bounty of summer produce. More

Chicken, Vegetable, and Ricotta Frittata

Serious Eats Yvonne Ruperti Post a comment

This hearty frittata is filled with broccoli florets, tomatoes, fresh basil, and creamy ricotta. More

Puffy Ramp Frittata

Serious Eats J. Kenji López-Alt 2 comments

A quick and easy puffy ramp frittata. More

Springtime Frittata from 'Family Table'

Serious Eats Kate Williams 3 comments

A frittata is a wonderful way to make use of odds and ends in the kitchen. WIth so many spring vegetables springing these days, I had plenty of small bits to turn into dinner. Or lunch. Or brunch. The spring frittata in Michael Romano and Karen Stabiner's Family Table is presented as the perfect dish for serving at any time of day, and at any temperature. Indeed, the combination of wholesome veggies, rich eggs (with extra yolks), and nutty Gruyere cheese is killer at any time of day. And while the recipe reads long, it can easily be broken up into two phases: the filling, and the eggs. Saute the vegetables and roast the potato when you can, and then whisk and bake up the frittata right before serving. More

Skillet Spring Frittata with Asparagus and Goat Cheese

Serious Eats Yasmin Fahr 2 comments

An asparagus frittata with goat cheese and basil. Perfect for brunch, lunch, or a light dinner. More

Baked Rosemary Olive Frittata

Serious Eats Carrie Vasios Mullins Post a comment

Baking this dish takes the hard part (ie the flipping) out of making frittata. Olives and Pecorino Romano cheese add a salty bite while rosemary keeps it earthy. More

Spinach and Feta Frittata

Serious Eats Sydney Oland Post a comment

Sweet baby spinach and salty brined feta are a classic Greek combination that work together in pretty much any dish—and the frittata is no exception. More

Eggy Zucchini Pie

Serious Eats helenjane Post a comment

This creamy, eggy pie brings the most bountiful vegetable in our garden to new heights. This frittata-like dish is dense enough to fill a belly. It's also cheesy and creamy enough to please the pickiest eaters. Note: To chiffonade basil,... More

Sunday Brunch: Country French Omelet

Serious Eats Robin Bellinger 9 comments

Bacon, eggs, and potatoes are old pals, but I hadn't thought to combine them in such a pleasing way until Ina Garten showed me how to make this country French omelet. Like a frittata, this omelet is cooked in the oven, from which it emerges rather thin—in my pan, it rose no higher than 3/4 inch. While my frittatas are often a little overcooked, however, these eggs were perfectly tender and richly studded with bacon and potatoes. More

Sunday Brunch: Ricotta Frittata

Serious Eats Robin Bellinger 12 comments

[Photo: Robin Bellinger] It occurred to me this week that perhaps I should end my baking streak and suggest something suitable for conventional January dieters. (Me, I nest in January, take stock in February, and start eating lighter and exercising... More

Sunday Brunch: Asparagus and Smoked Salmon Frittata

Serious Eats Ed Levine 3 comments

Springtime is asparagus time in most parts of the world, so it's a perfect moment to make an asparagus and smoked salmon frittata recipe, which I've adapted from Tom Valenti's terrific new cookbook, You Don't Have to Be Diabetic To... More

Easy Mother's Day Sunday Brunch: Frittata with Spinach and Cheese

Serious Eats Ed Levine 1 comment

I'm going to make this Frittata with Spinach and Cheese, adapted from Mario Batali's encyclopedic Molto Italiano, for Vicky's family today. Why not? It's perfect Mother's Day fare. It looks great, all golden brown and bubbly; it tastes great, all... More

Sunday Brunch: Broccoli and Cheddar Frittata

Serious Eats Ed Levine 4 comments

I must admit I'm kind of a frittata freak in that I've never met a frittata I didn't like. This broccoli and cheddar frittata is another recipe I've adapted from Ellie Krieger's The Food You Crave. What I like about... More

Sunday Brunch: Zucchini Frittata with Blue Cheese

Serious Eats Ed Levine 3 comments

The blue cheese adds the tang and the creaminess that elevate this Mark Peel and Nancy Silverton recipe to morning greatness, which I've adapted from one of my favorite brunch cookbooks, At Home: Two Chefs Cook for Family & Friends.... More

Dinner Tonight: Kale, Onion and Cheddar Frittata

Serious Eats Blake Royer 4 comments

I am going to start cooking more frittatas—they are quite affable about taking whatever leftovers you throw at them, without complaining. Meat, cheese, vegetables, the egg will wrap it all in its creamy self. With luck, it will taste fine... More

Sunday Brunch (or Dinner): Twelve Egg Frittata with Bacon and Bitter Greens

Serious Eats Ed Levine Post a comment

Though this twelve egg frittata, from the fertile culinary imaginations of Mark Peel and Nancy Silverton, is a great brunch dish, it can also easily be served throughout your Super Bowl gathering, because it's good warm, at room temperature, or... More

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