Mozzarella, Basil & Zucchini Frittata
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Frittata with Asparagus, Leek & Ricotta
In this quick asparagus frittata recipe, asparagus, leeks and ricotta combine to create a tasty meal that's perfect for spring.
This delicious frittata is loaded with heart-healthy, omega-3 enriched eggs and a medley of colorful vegetables. Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture. To serve, top with avocado slices, grape tomatoes and a touch of sriracha.
Spring Green Frittata
Frittatas are a versatile dish that can be served at breakfast, lunch or dinner. This easy frittata, featuring green spring vegetables accented by chopped tomatoes and parmesan cheese, can be on your plate in just 25 minutes.
Eggs, potatoes, feta and greens come together in this sustaining breakfast that can be prepped in advance and enjoyed throughout the week. A beloved Caribbean vegetable, callaloo adds bright color to this frittata. Alternatively, you can use any dark leafy green as a substitute.
Sheet-Pan Eggs with Spinach & Ham
Making a big batch of eggs has never been easier with this one-pan oven-baked eggs recipe. Whether you are making brunch for a crowd or just want to meal-prep healthy breakfasts for the week, you'll have 12 servings ready in just 45 minutes.
Spinach-Mushroom Frittata with Avocado Salad
Frittatas are like omelets, only easier--and they taste great hot, warm or cold. This vegetable-packed version is spiked with flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. This easy recipe is perfect for brunch, lunch or dinner!
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
Cauliflower & Kale Frittata
Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower. Serve it along with kale (or your favorite greens) for brunch or an easy breakfast-for-dinner.
Here's a creative way to use leftover cooked spaghetti: try mixing it with eggs for a filling Italian omelet. If you don't want to buy separate bunches of fresh herbs, look for an Italian blend package that may contain some of each or use one-third the amount of dried.
Stovetop Veggie Frittata
Eggs are one of the cheapest sources of protein. And they offer a delicious and easy avenue for getting veggies, like in this frittata. Using frozen vegetables saves prep time, too.