Baked Vegetable Frittata

Baked Vegetable Frittata with roasted herb garlic vegetables, flavoured with cheese, pops of feta and topped with golden mushrooms. Oven baked - no stove!

Spinach and Feta Frittata

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.

Flipped Frittata With Asparagus, Spinach, Ham, and Cheese

On a hot summer night, you might not want to turn on your oven or broiler. But you can still make this vegetable-packed frittata: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a creamier, denser omelette.

Frittatas

How I Make Frittatas Just A Little Bit Different In this video, I make my version of a Frittata that is heavily inspired by Detroit-style pizza.

Baked Rosemary Olive Frittata

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.

Dinner Tonight: Kale, Onion and Cheddar Frittata

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...

Broccoli Chicken Fritters

A seriously delicious broccoli recipe - broccoli Chicken Fritters! Juicy pieces of chicken with tender broccoli inside crispy golden parmesan fritters.

Frittata

Just a touch of milk will make your Frittata extra soft and custardy. Make this with your add-ins of choice, though in my world, bacon tops the list!

Spring Ramp and Asparagus Frittata

When you have amazing seasonal produce, a frittata is one of the best, and easiest, ways to showcase it. In this version, fresh-picked asparagus and ramps add a juicy green bite that's as pure a celebration of spring as you can get.

Puffy Ramp Frittata

While at its simplest, a frittata is nothing more than beaten eggs with some mix-ins cooked in a skillet, I like to go the extra mile to make them puffy. Somewhere between a soufflé and a Spanish-style tortilla. Ramps and eggs are also natural partners, and there are few egg recipes simpler for a crowd than a frittata.