Frittata Recipes

  • 2 teaspoons fennel seeds
  • 1/2 pound ground pork
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided, plus more
  • 3/4 teaspoon freshly ground black pepper, divided, plus more
  • 1/2 medium onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 4 ounces asparagus (about 4 medium spears), trimmed and cut diagonally into 1-inch pieces
  • 8 large eggs
  • 1/4 cup grated Parmesan
  • 3 tablespoons heavy cream
  • 1/4 cup beet green pesto (see headnote) or 1 tablespoon finely chopped herbs plus 2 tablespoons olive oil

Frittata With Fennel-spiced Pork And Asparagus

Breakfast , Peanut Free , Soy Free , Kid-Friendly , Wheat/Gluten-Free , Pork , Small Plates , Sugar Conscious , No Sugar Added , Quick & Easy , Parmesan , Asparagus , Brunch , Beet

Author: The Epicurious Test Kitchen

Yield: Serves 4-6

Number Of Ingredients: 12

  • Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
  • Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
  • Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
  • Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
  • Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.
Nutrition Facts:

  • 1 tablespoon canola or sunflower oil
  • 3 ounces pancetta or bacon, cut into small cubes
  • 4 shallots, thinly sliced
  • 3 cups young leaf spinach
  • 8 eggs
  • 1/4 cup grated Parmesan, Cheddar, or other hard cheese
  • A grating or two of nutmeg
  • Sea salt and freshly ground black pepper
  • 1/2 cup crumbled soft goat cheese

Spinach, Bacon, And Goat Cheese Frittata


Author: Food Network

Time: 30m

Yield: 4 servings

Number Of Ingredients: 9

  • Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
  • Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
  • Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.
Nutrition Facts:

  • 1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
  • 8 eggs
  • 2 tablespoons low-fat milk
  • Salt, preferably kosher salt
  • freshly ground pepper
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
  • 1 tablespoon freshly grated Parmesan or pecorino

Artichoke Heart Frittata

Dinner , Main course , weekday

Author: Martha Rose Shulman

You Can Make This Easy Italian Frittata With The Fresh, Tiny Artichokes That Arrive With Spring Or, More Quickly, With Frozen Artichoke Hearts.

Time: 30m

Yield: Serves four to six

Number Of Ingredients: 9

  • If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
  • Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
  • Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
  • Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
  • Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Nutrition Facts:

@context http, Calories 172, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams

  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
  • 1 bunch green onions, chopped
  • 9 eggs, beaten
  • 1 pound sharp Cheddar cheese, grated
  • 14 saltine crackers, crumbled
  • ½ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 dash hot pepper sauce (such as Tabasco®)
  • salt and ground black pepper to taste

Artichoke Frittata

100+ Breakfast and Brunch Recipes , Eggs , Frittata Recipes

Author: Jo Bice

This Rich, Delicious, And Easy-to-make Appetizer Can Be Served Warm Or Cool. I Sometimes Use Grated Low-fat Cheese And Find That It Is Just As Tasty And Less Greasy. Dried Parsley Works, Too.

Time: 1h

Yield: 12

Number Of Ingredients: 9

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
  • Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  • Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.
Nutrition Facts:

Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g

  • 4 Tbsp extra-virgin olive oil
  • 1 pkg frozen artichoke hearts (thawed)
  • 2 clove garlic, chopped
  • 6 large eggs
  • 8 Tbsp coarsely grated sharp cheddar cheese
  • 4 oz fresh crimini (baby bella) mushrooms, thinly sliced
  • xxx choppd scallions for garnish
  • xxx sour cream or plain yogurt for topping

Artichoke And Mushroom Frittata

Breakfast , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Wheat/Gluten-Free , Bon Appétit , Small Plates , Spring , Sugar Conscious , No Sugar Added , Summer , Sauté , Eggs , Mother's Day , High Fiber , Low Cal , Mushroom , Broil , Brunch , Artichoke

Author: Geoffry Le Cher

Served Warm And With A Dollop Of Either Sour Cream Or Plain Yogurt Atop The Golden Crust, This Dish Is A Pleasant Experience For Both The Eye And The Palette. - Geoffry

Time: 20m

Number Of Ingredients: 8

  • 1. Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and sauté an additional 2 minutes. Remove from heat. Preheat broiler. Whisk eggs and 3 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining cheese. Transfer frittata to broiler. Broil just until set in center and the top is golden brown, about 3 minutes. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm with a dollop of sour cream or plain yogurt on a plate garnished with the chopped scallions.
Nutrition Facts:

  • 2 eggs
  • 4 egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon unsalted butter
  • 1 1/2 cups drained rinsed canned artichoke hearts, cut into wedges
  • 3 scallions, sliced
  • 3/4 teaspoon Italian herb seasoning
  • 2 small red potatoes, cooked and thinly sliced

Potato And Artichoke Frittata


Author: Dayla

All The Flavor With Little Points For Your Weight Watchers Plan. Great For Breakfast, Brunch Or Lunch.

Time: 30m

Yield: 4 serving(s)

Number Of Ingredients: 9

  • Preheat the oven to 375.
  • In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
  • In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
  • Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
  • Stir in the potatoes.
  • Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
  • Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
  • Invert and cut into wedges.
  • Only 3 points per serving.
Nutrition Facts:

Calories 176, Fat 5.7, SaturatedFat 2.6, Cholesterol 113.4, Sodium 447.7, Carbohydrate 21.9, Fiber 5.2, Sugar 2.2, Protein 10.8

  • 12 fresh asparagus spears, trimmed
  • 1/2 teaspoon plus 3 tablespoons olive oil, divided
  • 10 large eggs
  • 3 large egg whites
  • 3/4 cup 2% milk
  • 1/2 cup shredded Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1/2 large sweet red pepper, julienned
  • 3 fresh basil leaves, thinly sliced
  • 1/2 cup shredded pepper Jack cheese

Asparagus And Red Pepper Frittata

Breakfast , Brunch

Author: Taste Of Home

What A Tasty Way To Start A Morning! This Frittata Is Enriched With Asparagus, Potatoes, Peppers, Herbs And A Wonderful Blend Of Cheeses. Serve With A Side Of Seasonal Fruit. -toni Donahue, Westerville, Ohio

Time: 45m

Yield: 6 servings.

Number Of Ingredients: 12

  • Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts:

Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 370mg cholesterol, Sodium 692mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

  • 2 pounds thin asparagus
  • 2 large yellow bell peppers
  • 3 shallots
  • 1 medium zucchini
  • 3 scallions
  • 1 tablespoon unsalted butter
  • 10 large eggs
  • 1/2 cup heavy cream
  • 3 tablespoons chopped fresh flat-leafed parsley leaves
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

Baked Asparagus And Yellow Pepper Frittata

Breakfast , Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Dinner , Egg , Wheat/Gluten-Free , Lunch , Pepper , Spring , Sugar Conscious , No Sugar Added , Easter , Vegetable , Zucchini , Asparagus , Brunch , Buffet

Yield: Serves 12 as part of a brunch menu

Number Of Ingredients: 11

  • Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
  • Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
  • Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
  • In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
Nutrition Facts:

  • 6 quarts boiling salted water
  • 1 pound thin asparagus
  • 1/2 pound red and green peppers, thinly sliced
  • 6 eggs
  • Black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 8 scallions, white and 2/3rds green part, thinly sliced
  • 1/4 cup packed chopped fresh Italian parsley
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Peppers And Asparagus Frittata


Author: Food Network

Time: 30m

Yield: 6 servings

Number Of Ingredients: 10

  • Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
  • Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.
Nutrition Facts:

  • 4 small yellow squash
  • 1 tablespoon butter
  • 6 eggs
  • 1/2 cup cheddar cheese, grated (or your favorite cheese)
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Yellow Squash Frittata


Author: Zaney1

Make And Share This Yellow Squash Frittata Recipe From

Time: 15m

Yield: 4 serving(s)

Number Of Ingredients: 7

  • Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
  • Saute squash in butter until tender-crisp.
  • Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
  • Pour egg mixture over squash.
  • Cook until eggs are cooked and puffy.
Nutrition Facts:

Calories 211.5, Fat 15.2, SaturatedFat 7.2, Cholesterol 339.7, Sodium 370.3, Carbohydrate 4.7, Fiber 1.3, Sugar 2.7, Protein 14.4

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