19 Frittata Recipes for Any Time of Day

Fill your frittata with asparagus, bacon, broccoli, bok choy, and more.

Eric Adjepong's salmon and arugula frittata with a side salad
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 19

Broccoli Frittata

Broccoli Frittata
© Antonis Achilleos

Chef Marc Murphy makes this simple frittata for his kids and dubs it "breakfast pizza."

02 of 19

Asparagus and Bok Choy Frittata

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.

03 of 19

Cauliflower, Bacon, and Cheese Frittata

Cauliflower, Bacon, and Parmesan 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.

04 of 19

Broccoli Rabe and Ricotta Frittata

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.

05 of 19

Salmon and Arugula Frittata with Pesto

Eric Adjepong's salmon and arugula frittata with a side salad
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.

06 of 19

Kuku Sabzi (Persian Herb Frittata)

Persian Frittata (Kuku Sibzamini)
© 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.

07 of 19

Five-Herb Frittata with Prosciutto and Parmesan

Five-Herb Frittata 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.

08 of 19

Potato, Salami, and Cheese Frittata

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.

09 of 19

Brussels Sprout, Bacon, and Gruyère Frittata

Brussels Sprout, Bacon and Gruyère Frittata

© Christina Holmes

Loaded with crispy bacon and brussels sprouts, this quick, hearty frittata makes a substantial meal.

10 of 19

Egg White and Spinach Frittata with Salsa Ranchera

Egg White & Spinach Frittata with Salsa Ranchera
© Christina Holmes

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.

11 of 19

Spinach, Feta, and Tarragon Frittata

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.

12 of 19

Asparagus and Zucchini Frittata

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. 

13 of 19

Potato Frittata with Prosciutto and Gruyère

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.

14 of 19

Yukon Gold Potato, Leek, and Fromage Blanc Frittata

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.

15 of 19

Spaghetti Frittata

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. 

16 of 19

Frittata with Fresh Herbs

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.

17 of 19

Sautéed Cauliflower Frittata with Thyme

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.

18 of 19

Mini Herb Frittatas with Smoked Salmon

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.

19 of 19

Frittata Sandwich

Frittata Sandwich
© Matt Armedariz

It's only logical to sandwich frittata wedges between toasted slices of buttery brioche.

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