Follow our easy, step-by-step instructions to make the best frittata of your life. We’re giving you a basic recipe plus three flavor variations so you can customize it and mix and match your favorite ...

You can shake up the ingredients in the frittata with what you have in the fridge. Add peppers instead of onions, add shredded kale instead of spinach, use cheddar instead of goat cheese. Your ...

1. Set the oven at 425 degrees. Oil the inside of a 10-to-12-inch skillet with a heatproof handle or a baking dish (2-quart capacity). 2. In the dish, combine the olive oil, leek, and cherry tomatoes.

Baking a frittata in a low oven gives a creamy, custardy texture that's a lot silkier than the usual version. This one is speckled with salmon, ricotta and chives. It's great served with leftover ...

Our spring entertaining often centers on brunch after an early morning bike ride or hike in the woods with friends. Hungry, we're looking for strong coffee and an easy to assemble main course. Enter ...

Adapted from Deborah Madison's Vegetarian Cooking for Everyone , this frittata is made from start to finish in a cast-iron pan. • about 1 ½ pounds potatoes (any type), or as many as you have on hand ...

Light and cheesy, this vegetarian custard with pretty zucchini coins, Parmesan, and an eggy, herby batter, is a great way to kick off zucchini season. The torta, a pie with Italian roots, can be sweet ...