Food Recipes Breakfast & Brunch 18 Frittata Recipes for Any Time of Day Fill your frittata with asparagus, bacon, broccoli, bok choy, and more. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 10, 2024 Close Photo: Emily Kordovich A great frittata with varied fillings and egg's yellow and white is a welcome sight at the table, whether served with a salad as a light lunch or brunch, or part of a dinner spread. Here are some of our best frittata recipes, including Nancy Silverton's fantastic version with herbs, prosciutto, and Parmesan as well as Persian kuku sabzi laced with saffron. 01 of 18 Broccoli Frittata © Antonis Achilleos Chef Marc Murphy makes this simple frittata for his kids and dubs it "breakfast pizza." Get the Recipe 02 of 18 Asparagus and Bok Choy Frittata © Karen Mordechai When making an Italian frittata, don't limit yourself to traditional ingredients. The ginger, bok choy, and sesame oil in this version offer a real change of pace. Cook the eggs on top of the stove or in the oven — but be sure to use moderate heat so they don't turn rubbery. Get the Recipe 03 of 18 Cauliflower, Bacon, and Cheese Frittata © Lucy Schaeffer Bacon, sautéed cauliflower, and grated cheese complement each other in a satisfying, adaptable frittata; feel free to use broccoli, zucchini, or another vegetable instead. Any shredded cheese from Parmesan to Manchego will work here. Get the Recipe 04 of 18 Broccoli Rabe and Ricotta Frittata © Ben Dearnley Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here, ricotta mellows the bite of broccoli rabe. Get the Recipe 05 of 18 Salmon and Arugula Frittata with Pesto Emily Kordovich Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly sliced smoked salmon just before serving. Adjepong likes to serve the frittata alongside crisp greens drizzled with fresh lemon juice. Get the Recipe 06 of 18 Kuku Sabzi (Persian Herb Frittata) © Con Poulos Kuku sabzi is the Persian version of a frittata. Shredded carrots, onion, zucchini, and potato give it excellent texture — light and airy but deeply satisfying — while saffron adds the distinct Persian flavor. Get the Recipe 07 of 18 Five-Herb Frittata with Prosciutto and Parmesan John Kernick Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese, and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table. Get the Recipe 08 of 18 Potato, Salami, and Cheese Frittata © Christina Holmes Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Get the Recipe 09 of 18 Brussels Sprout, Bacon, and Gruyère Frittata © Christina Holmes Loaded with crispy bacon and brussels sprouts, this quick, hearty frittata makes a substantial meal. Get the Recipe 10 of 18 Spinach, Feta, and Tarragon Frittata © Chas Plummer. Food styling by Alison Attenborough. The combination of flavors here is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Use these same ingredients to make superb omelets. Get the Recipe 11 of 18 Asparagus and Zucchini Frittata © John Kernick Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad. Get the Recipe 12 of 18 Potato Frittata with Prosciutto and Gruyère © James Baigrie This cheesy frittata is the kind of dish — fast, flexible, and easy to reheat — that chef Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says. Get the Recipe 13 of 18 Yukon Gold Potato, Leek, and Fromage Blanc Frittata © Con Poulos Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow's milk cheese with a sour cream-like tang. Get the Recipe 14 of 18 Spaghetti Frittata © Kate Winslow Almost any leftover spaghetti will work for this fast recipe, lending its own character to the final dish. Some of our favorites to use here are pasta carbonara, pesto, or a simple marinara. Get the Recipe 15 of 18 Frittata with Fresh Herbs © Tina Rupp Studded with snipped chives, tarragon, and both Parmesan and ricotta cheese, this frittata from 1995 F&W Best New Chef Anne Quatrano features the contrasting crunch of garlicky croutons. Get the Recipe 16 of 18 Sautéed Cauliflower Frittata with Thyme © John Kernick Nancy Silverton often prepared a tender frittata for her antipasti table at La Terza in Los Angeles. This version includes sautéed cauliflower topped with homemade breadcrumbs for a lovely bit of crunch. Silverton's trick for making small amounts of breadcrumbs is to toast a slice of sourdough bread, rub it with a garlic clove, and grind it in a mortar. Get the Recipe 17 of 18 Mini Herb Frittatas with Smoked Salmon © William Meppem For these elegant hors d'oeuvres, frittatas made with tarragon, chopped dill, chives, and scallions are cut into one-inch squares and topped with crème fraîche, smoked salmon, and dill sprigs. The frittatas can be baked up to three hours before serving. Get the Recipe 18 of 18 Frittata Sandwich © Matt Armedariz It's only logical to sandwich frittata wedges between toasted slices of buttery brioche. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit