An easy cheesy spiced frittata loaded with vegetables like mushrooms, bell peppers, carrots, peas, onions, tomatoes and spinach and served with chutney
This frittata is filled with shallots, bacon, brussels sprouts and of course some parmesan cheese. I like to serve it with a salad to round out the meal.
Check out this recipe for nourishing, easy baked frittatas that even the kids could make for Mom on Mother’s Day.
For breakfast, brunch, or dinner, this frittata pack protein, salty prosciutto flavor and lots of spinach for a balanced bite.
Fresh herbs, ricotta, and eggs come together simply and easily to make a delicious frittata.
Frittata is a versatile dish that works with many ingredients anytime of day. Try this with mozzarella, arugula and sweet potatoes for tons of flavor.
Make this flavorful potato frittata ahead of time and reheat for a quick breakfast or a packed lunch on the go.
This festive frittata with creamy Yukon Gold Potatoes and zingy red pepper is soon to be the hit of the holiday brunch.
An asparagus frittata with aged Havarti is great for an easy weeknight supper, but special enough for your Easter brunch.
Great for tailgating and beyond, frittatas are delicious at any temperature all morning long. Enjoy with chipotle hot sauce or any other favorite mix ins.
Use leftover leeks in this Turkish inspired frittata recipe.
A frittata can be filled with any number of things, here Spanish flavors of sweet potato, chorizo, olives and Manchego cheese create a dish that works for brunch until dinner.
This frittata version is but one of the many you could do.
What do you do with tons and tons of leftover Spaghetti? Why make Frittata of course.
It doesn’t take much work to get this wonderful swiss chard frittata ready.
Try this recipe for a brunch or for the day after a party that you might go to in the future, cause this is perfect hangover food.
A light and healthy frittata is perfect for breakfast or dinner. Using farm fresh eggs to show off delicate squash blossoms, it is delicious.
Maria Romano whips up a crispy and savory cake of egg and zucchini.
Our new breakfast columnist Khalilah Ramdene debuts with a fresh autumn frittata recipe.