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Dinner Tonight: Swiss Chard Frittata

Serious Eats Blake Royer 5 comments

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

Serious Eats Kristen Swensson Sturt 6 comments

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

Serious Eats Blake Royer 4 comments

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

Sunday Brunch: Red Rice Frittata

Serious Eats Robin Bellinger 2 comments

[Photo: Robin Bellinger] As a native Houstonian, I had at least heard of most of the buffet staples featured in The Lee Bros. Southern Cookbook, but a few were completely new to me, reminders that Texas has never been strictly... More

Dinner Tonight: Potato and Kale Frittata

Serious Eats Nick Kindelsperger 6 comments

[Photograph: Nick Kindelsperger] This recipe from the blog Eggs on Sunday starts off with a mound of thinly sliced onions and potatoes that are so comically large, they barely fit in the iron skillet. (It will look ridiculous.) Stirring... More

Dinner Tonight: Zucchini Galette

Serious Eats Nick Kindelsperger 21 comments

Another week, another baked egg dish. Nothing makes me happier then picking off a few slices and stashing the rest for a quick breakfast for the next morning. I found the recipe in the Provence Cookbook, which features gloriously sun-drenched... More

Dinner Tonight: Chorizo and Potato Frittata

Serious Eats Blake Royer 7 comments

Here in Estonia we're finally getting to see episodes of Jamie Oliver's Jamie at Home, the show which features him buzzing around his country house making delicious food and chatting about how fantastic everything in his garden tastes, showing off... More

Dinner Tonight: Frittata with Potatoes, Bacon, and Mint

Serious Eats Nick Kindelsperger 8 comments

Ever since my last meeting with a frittata, I've been dreaming of the next. Though it can be a mighty filling dinner, I believe frittatas were meant to be brunch on a lazy Sunday. Since they taste great hot or... More

Dinner Tonight: Frittata with Corn, Scallion, and Potato

Serious Eats Nick Kindelsperger 6 comments

Since I had some corn and potatoes on hand that I wanted to use up, I did a quick search on Epicurious for an appropriate recipe, resulting in this one for corn, scallion, and potato frittata. I'm not sure why... More

Cooking from the Glossies: Zucchini Blossom Frittata

Serious Eats Lucy Baker 1 comment

©iStockphoto.com/judywatt Last Saturday, I was delighted to find zucchini blossoms at my local farmers' market. There is just something so amusing, romantic, and exotic about edible flowers, whether they are tossed with a salad or pressed into the frosting of... More

Cook the Book: Oven-Baked Tuna with a Savory Topping

Serious Eats Robyn Lee 1 comment

This recipe for Oven-Baked Tuna with Savory Topping caught my eye as I was paging through Nancy Harmon Jenkins's Cucina del Sole. It's a recipe that really seems of a place--southern Italy--with its olives, capers, basil, and cherry tomatoes--instead of... More

Cook the Book: Potato, Sausage, and Ricotta Omelet From Basilicata

Serious Eats Ed Levine Post a comment

What I love about this omelet from Nancy Harmon Jenkins's Cucina del Sole is its versatility. It's substantial enough to serve as a light supper with a tossed salad or a plate of fresh tomatoes, fresh basil, and mozzarella drizzled... More

Cook the Book: Bacon, Onion, and Gruyère Frittata

Serious Eats Adam Kuban Post a comment

The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. This is one of those unusual dishes that works well for brunch, lunch, or dinner. Serve it with a crusty baguette and a salad, and... More

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