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.
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Five-Herb Frittata with Prosciutto and Parmesan
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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.
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Salmon and Arugula Frittata with Pesto
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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.
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Kuku Sabzi (Persian Herb Frittata)
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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.
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Potato, Salami, and Cheese Frittata
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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.
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Brussels Sprout, Bacon, and Gruyère Frittata
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Loaded with crispy bacon and brussels sprouts, this quick, hearty frittata makes a substantial meal.
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Egg White and Spinach Frittata with Salsa Ranchera
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Chef Alex Stupak created this light, airy egg white frittata for brunch at Empellón Cocina. To serve alongside, he makes a warm salsa ranchera (Spanish for "ranch-style sauce") by blending roasted tomatoes, garlic, and jalapeños.
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Broccoli Rabe and Ricotta Frittata
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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.
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Frittata Sandwich
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It's only logical to sandwich frittata wedges between toasted slices of buttery brioche.
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Spinach, Feta, and Tarragon Frittata
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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.
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Asparagus and Bok Choy Frittata
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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.
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Cauliflower, Bacon, and Cheese Frittata
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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.
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Yukon Gold Potato, Leek, and Fromage Blanc Frittata
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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.
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Asparagus and Zucchini Frittata
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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.
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Potato Frittata with Prosciutto and Gruyère
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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.
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Spaghetti Frittata
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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.
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Frittata with Fresh Herbs
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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.
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Sautéed Cauliflower Frittata with Thyme
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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.
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Broccoli Frittata
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Chef Marc Murphy makes this simple frittata for his kids and dubs it "breakfast pizza."
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Mini Herb Frittatas with Smoked Salmon
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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.
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