If the thought of flipping an omelet freaks you out, consider the frittata instead. This open-face egg creation skips the drama and delivers the satisfying flavors of a well-stuffed omelet. Because the frittata is typically finished in the oven, it’s also a super chill way to start the day. Serve your masterpiece with a salad on the side, or a mess of crispy potatoes, or, better yet, both.
Very Good Veggies
Custard-y eggs make a perfect canvas for all sorts of veggies, from summer tomatoes and zucchini to squash and delicate greens.
Pro tip: Vegetables with high water content should be sauteed first, so the moisture evaporates and the veggies slightly caramelize. No need to remove the cooked veggies from the pan. Just add the beaten egg mixture and give the skillet a shake to distribute the liquid.
- Spinach and Mushroom Frittata
- Zucchini Scallion Frittata Cups
- Asparagus, Onion and Potato Frittata
- Frittata with Leftover Greens
- Spinach Frittata
- Hot or Cold Vegetable Frittata
Watch this demo for more tips and tricks on creating the awesome recipe from Chef John.
Make it Meaty
Bacon, ham, sausage, and smoked salmon turn up the volume on the salty flavor we crave when brunching.
Pro tip: Reserve some of these protein-packed ingredients for sprinkling on top, which will make it extra crispy when finished in the oven.
- Kale and Smoked Salmon Frittata
- Rosemary, Bacon, and Tomato Frittata
- Baked Omelet Squares
- Bacon Cheese Frittata
- Colette’s Smoked Sausage Frittata
- American Frittata
Something Sweet to Finish
Make the frittata feast a two-course meal with this bomb banana treat.
Pro tip: Feel free to mix it up and add other types of fruit, though some purists might argue this recipe dips into the Dutch Baby territory. No matter what you call it, it’s way delicious.