30 Frittata Recipes for Easy, All-Day Breakfasts
Because hakuna frittata, everyone.
This creamy egg frittata makes the ultimate breakfast, brunch, lunch, or dinner meal. Rich fontina cheese, fresh dill and basil, juicy grape tomatoes, and pungent goat cheese make for an indulgently-flavored frittata that would please any palate. Make it a complete meal with a crisp green salad.
Swiss Chard and Onion Frittata
Don't shy away from using the tender Swiss chard stems in this veggie frittata—just dice them up and cook with the leaves. You can also substitute fresh spinach leaves if you don't have chard.
Regina's Herb and Gruyere Frittata
Regina Martinelli serves slices of this cheesy frittata on baby mâche tossed with olive oil and sea salt, alongside wild boar bacon and buttered seeded sourdough toast. If your larder's short on wild boar bacon (available online), use good-quality regular bacon--equally delicious with Chardonnay.
Broccoli-and-Bacon Muffin-Tin Frittatas
These easy make-ahead frittata muffins will have you set for the week. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.
This vegetable frittata boasts a cacophony of colorful ingredients—broccoli florets, red bell peppers, mushrooms, and green peas make this an ideal meatless breakfast, lunch, or dinner option. A small amount of Dijon mixed with the eggs kicks up this effortless frittata with a subtle horseradish flavor.
Grilled Vegetable Frittata
Vegetable frittatas are great canvases for leftover ingredients, especially grilled summer vegetables. We add the vegetables to the egg mixture just before it sets so the veggies don't release too much moisture into the frittata.
Think of a frittata as a baked, open-faced omelet with Mediterranean flair. This mushroom omelet features fresh mushrooms and arugula tossed over the top to invoke a savory and warm start to your day.
Smoked Salmon Frittata with Gruyère and Fresh Herbs
This salmon frittata recipe from Jeff and Jodie Morgan of the Covenant winery in California is especially good for brunch, with buttered toast on the side and perhaps a glass of sparkling wine.
1-Ingredient Potato Frittata
This potato frittata recipe calls for four ingredients, but you always have salt, pepper, and olive oil on hand, so they basically don’t count. A few potatoes and a mandolin (the best kitchen gadget for quick slicing) will yield a crispy frittata that’s half french fry, half potato gratin, and 100 percent breakfast.
A zoodle frittata isn’t too different from the classic egg dish, but it looks a heck of a lot prettier (just imagine the spirals!). Plus, with this recipe you get thin, perfectly tender strands of vegetables in each bite—unlike the thick chunks of vegetables you might find in some frittatas. Start with a zucchini, and maybe a yellow squash, but feel free to get more adventurous: Next time, spiralize a sweet potato, carrot, or beet into your frittata.
Asparagus, Artichoke, And Feta Frittata
This healthy, asparagus frittata is featured in the lunch section of the 5:2 Starter's Guide to The 2-Day Diet. (The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.)
Broccolini, Red Pepper, and Roasted Garlic Frittata
This vegetable frittata makes a perfect meatless main for a busy weeknight. Before cooking the eggs, we combine them with cottage cheese for a luscious, creamy texture and fresh garlic for bright and spicy flavor. Plenty of fresh herbs give an extra boost of flavor—we use parsley and oregano, but you can easily use any herb you have on hand.
Spring Vegetable Frittata
"A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation."
Zucchini and Red Pepper Frittata
This recipe also uses another ingredient many gardeners have in abundance: zucchini.
Kale and Mushroom Frittata
A cast-iron or carbon-steel pan is simply the best vessel for making frittatas. Why? It goes under the broiler, and high heat could damage nonstick skillets. Handy advice: If you set out to make an omelet but your pan won’t release the eggs and they stick to the bottom, just spread out the fillings, pop it under the broiler, and presto! Frittata. You can easily make this dish for 2 or 4 people using a larger pan and multiplying ingredients accordingly.
Harvest Vegetable Frittata
This stunning fall frittata is the perfect solution for leftover roasted or sauteed veggies. It's also a brilliant solution for all those Thanksgiving leftovers. Asparagus, Brussels sprouts, green beans, butternut squash, stuffing, and gruyere cheese make for a super indulgent frittata full of decadent flavors.
Vegetable and Goat Cheese Frittata
A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.
This basic frittata recipe is the perfect one to memorize, then customize. You can mix up this cheesy frittata (essentially a large, crispy-bottomed omelet!) recipe with any vegetables, fresh herbs, or cheeses you like.
Squash Frittata makes a stunning presentation when plated. Fresh summer flavor abounds in every bite.
Tomato-Herb Mini Frittatas
Transferring the bottom baking sheet to the middle rack during the last few minutes of cooking time allows the top to brown slightly.
Frittatas are some of the most efficient vehicles for leftover vegetables. Here, we combine roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends custard-like creaminess to the egg mixture.
Red Pepper, Potato, and Ricotta Frittata
Easier than an omelet, this hearty Italian egg dish makes enough to feed a family--all in a single skillet. Use any combination of fillings you'd include in a traditional omelet.
Simple Leek Frittata
Leeks have a softer, mellower flavor than onions—and they work beautifully alongside Parmesan cheese in this easy frittata recipe. When trimming the leeks, use the white parts only (they're the most tender) and rinse them thoroughly in a bowl of cold water to remove excess dirt.
Green Eggs and Ham Frittata
The classic Dr. Seuss book isn't just a made-up story—indeed, green eggs and ham really is a delicious flavor combination. Here, it works wonders as a frittata. Leafy kale acts as the "green," and we add in scallions and Parmesan cheese for an extra punch of flavor.
This healthy frittata recipe uses evaporated milk because it has a richness similar to that of sat fat-heavy half-and-half, but with far less fat. Be sure to shake the can vigorously before using. We love the flavor that bacon adds, but if you'd rather omit it, each serving will contain 212 calories, 13.2g total fat (4.4g sat), and 379mg sodium.
Kuku Sabzi (Persian Herb and Greens Frittata)
The kuku sabzi is a Persian herb and greens frittata, but this dish is way more exciting your average crustless quiche or omelet. The amount of bright herbs, slightly bitter chard, and sweet leeks outnumber the eggs immensely. While a typical frittata has the same texture throughout, the kuku sabzi browns in the pan on both sides until a dark brown crust develops on the outside, interior remaining warm and creamy.
Swiss Chard and Sausage Frittata
Here's an easy frittata recipe that you can throw together for brunch or dinner in 30 minutes or less. Italian turkey sausage lend a meaty flavor with much less fat, and a generous mix of veggies punches up the nutrition. We call for shredded cheddar cheese, but you can swap in your favorite cheese—Parmesan, Gruyere, and feta would all be delicious.
Asparagus, Nettle, and Green Garlic Frittata
"Nettles--also known as stinging nettles--need special handling, because they do indeed 'sting,'" says chef Joshua McFadden of Ava Gene's in Portland. "The wild-growing spring green coated with tiny needle-like hairs, can cause a very painful reaction if you touch them with your bare hands. I usually just grab them with tongs, but you can also wear gloves or slide a plastic bag over your hand when picking them up. Miraculously, however, once they are cooked, the sting is totally gone and what remains is a lovely green, almost spinach-y--a beautiful partner to asparagus."
Herby Frittata with Vegetables and Goat Cheese
How did we pull of this asparagus frittata in just 15 minutes? The asparagus cooks in a snap, thanks to the microwave, freeing up time to chop up fresh herbs to incorporate with the eggs. You can speed up the prep even more by blanching the asparagus and stirring together the egg mixture the night before.
Italian Exodus Cheese Frittata
Since no flipping or folding is required with frittatas, this type of Italian open-faced omelet is the perfect breakfast for lazy weekends. Jessica Catalano, author of The Gangster Kitchen Revolution, adds "Exodus" cheese—ground decarboxylated weed named after her favored strain—to this breakfast frittata for a dope bud and breakfast experience.