Frittatas are a quick and easy, delicious entree that take only minutes to make. These sturdy cousins of the ethereal omelet are also a great vehicle for using leftover. Frittatas can be cooked on the stovetop, in the microwave oven, or baked in a regular oven; it all depends on the recipe. They are really quite foolproof; the only mistake you can really make it to overcook it or undercook it, and that's avoidable if you pay attention.
Frittatas are an excellent way to use up leftovers. For instance, when I cook pasta, if any is left over, the next day we have a frittata. Same for cooked vegetables, and I even have a frittata recipe made with corned beef and cabbage left over from St. Patrick's Day.
To make a frittata using the stovetop method, see my Step by Step for Frittatas. All you have to do is beat some eggs with milk or cream, add everything from shredded cheese to cooked bacon to leftover pasta to rice pilaf, then cook. Watch the frittata when it cooks on the stovetop and under the broiler. Or make a baked frittata, following the instructions in Baked Cabbage Frittata. Use your imagination and enjoy: frittatas are good day or night!
Cheesy Pasta Frittata
This is my classic standby whenever I have leftover cooked pasta in the house.
Some warmed spaghetti sauce is poured over each serving to give the frittata a bit more flavor and body. Yum.
Baked Cabbage Frittata
This easy recipe can be made with any leftover cooked vegetable. The basic recipe is a lesson in how to make a frittata completely in the oven; it's so easy!
Asparagus Pesto Frittata
Nothing says spring like asparagus and pesto! I developed this recipe to use up Tomato Pesto Spaghetti, but you can make it with any leftover pasta and some chopped tomatoes.
Now let's add some veggies and some spicy taco sauce for a Tex-Mex twist. I love the combination of hot eggs with the cold taco sauce and vegetable topping.
Tomato Pasta Frittata
This fabulous recipe adds some fresh tomatoes to the classic frittata recipe. It's luscious.
Even though this is called an omelet, it's really a frittata because of the longer baking time, the flour added to the eggs, and the consistency of the finished product.
This recipe is fabulous using leftover Pesto Salmon Fettuccine, but you can make it with any leftover pasta dish that has a small amount of sauce.
Toasted bread crumbs are a fabulous addition to a simple frittata. You could use green beans or mixed veggies instead of the broccoli if you'd like.
Hey, if all you have in the house is eggs and ramen noodles, you can make yourself a feast!
Hash Brown Frittata
This large frittata is baked in the oven, so once it's assembled you can relax. Perfect solution for a brunch!
Microwave Bacon Frittata
As with any frittata, if you don't like one or more of the ingredients (except eggs, obviously), just change them. Use peas or onion or garlic instead of the green bell pepper, use Swiss cheese or Gouda, use ham instead of bacon; the sky's the limit!
This baked frittata has a marvelous flavor and perfect texture. Serve with some buttered toast and orange juice for true comfort food.
To cut down on fat and cholesterol if you'd like you can substitute egg whites or egg substitute for some or all of the eggs in these recipes. If you're using all egg whites, be aware that the frittata will be more dry. I prefer to substitute half of the eggs with egg whites. For each egg, use two egg whites, or 1/4 cup of the egg substitute.