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Calling All Frittata Combo's

I'm having 6 for brunch this coming Sunday and I was considering frittata's as the entree of choice. What are your favorite combinations for frittata's. Any special side dishes you really like to serve with your brunches?

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  1. My favorite is cubes of smoked mozzarella, whole grape tomatoes and basil, with some parmesan on top. Also, fwiw, I now use Marcella Hazan's method using the oven, rather than the stove top, and find it much easier.

    5 Replies
    1. re: MMRuth

      Hmmmm that sounds delish. I have to try it.

      I usually start my frittata's on top of the stove and then put them under the broiler element in the oven. What is Marcella Hazan's method?

      1. re: KingsKetz

        I used to do that too that, but I have a gas oven w/ the broiler at the bottom and it never worked out well. Her oven method is to pour the mixture into a buttered baking pan (round), put in preheated oven at 350 for about 15 minutes or until not runny. I think a lot of people think that a frittata is supposed to be browned, but it's not (unless one likes it that way, of course), and so this method works v. nicely.

        BTW - I use the whole grape tomatoes, because, in my experience, if you use cut up ones, the frittata is too watery.

        1. re: MMRuth

          I second baking frittatas. Don't have to worry about it burning.

          As for favorite combos, breakfast sausage, onions, spinach, potatoes, and feta is a good standby for us. When it's time to make a frittata, though, I usually open up the fridge and see what leftovers I have and go from there (dollops of leftover mashed potato work great).

          1. re: MMRuth

            Larger cut up ones do work ok but only if you seed them before chopping them up. That gets rid of most of the excess water.

        2. re: MMRuth

          I like this combination, too. I use oven dried tomatoes so it doesn't get too wet. Slice Roma tomatoes in half, season, drizzle w/ olive oil, bake at 200 until dry (takes a few hours). Sometimes I'll add bacon because everything is better with bacon, and it goes w/ the smoked mozarella.

        3. Lately I have found that stratas are even nicer and easier than a large frittata to feed a brunch crowd. I like this spinach and cheese one on epicurious (do double the spinach).

          That said, if you are set on frittata, my favorite combo is asparagus tips, tomatoes, and fontina.

          1. I make one that I think came from Gourmet (so is probably on epicurious). Green onions, shredded potatoes (the frozen ones work great), and boursin cheese.
            I also make one with green beans (from Marcella Hazan)

              1. I love individual zucchini frittata's with pecorino and chives that you bake in the oven in muffin tins. They are super easy and great for entertaining. Using peccorino sometimes fools people into thinking there is meat in them for some reason. They always go over well at brunch.

                I usually serve them with a green salad of mache or arrugula with various ingredients, fruit, and scones.

                1. I love the contrast of sweet and salty that you get from adding caramelized onions and a nice sharp cheese, like asiago. If that's a bit strong, gruyere or swiss would be nice. And if you want it to have meat, bacon and ham are both excellent here.

                  For bacon on the side, I recommend Ina Garten's method. It's so much easier to make it for a group because it's baked, so you don't have to tend to the bacon on the stove. You spread the bacon out on a baking rack (I season it with pepper) and bake until almost done. Brush with some maple syrup and finish until crisp. Just bear in mind that it will crisp up a bit more after you remove them from the oven.

                  1. I get great reviews for broccoli, crimini mushrooms (pre-sauteed w/dried thyme) and asiago frittata. I also bake.

                    1. Fav Frittata

                      3 green onions, sliced
                      1/2 tablespoons butter
                      7 marinated artichoke hearts, chopped
                      5 teaspoons of the marinade
                      3 eggs
                      1/8 cup grated Parmesan cheese
                      1/8 cup bread crumbs
                      4 sliced bacon, cooked & crumbled
                      1/8 cup shredded Monterey Jack cheese

                      Preheat oven to 325 degrees. In a skillet, saute onion in butter. Add artichokes & liquid. Heat for 2 minutes. In a bowl, lightly beat eggs. Add Parmesan cheese, bread crumbs, artichoke mixture, bacon & eggs to skillet.

                      Mix together carefully & bake for 25 minutes, until set. Sprinkle with Jack cheese & bake for 5 more minutes or until cheese melts.

                      Serves: 2

                      This is a very forgiving recipe. I've played with it alot; sausage instead of bacon, different cheese, more artichoke heart hearts and marinade, etc.

                      2 Replies
                      1. re: Gail

                        Great suggestions everyone. Thanks! I may make two and experiment with baking one and doing the other the 'standard' way. I do confess that I like it a lot when it gets all brown and puffy. I just serve it write in my cast iron skillet.

                        1. re: KingsKetz

                          BTW - baking - I just made one last night, and I would say it took about 20 minutes at 350, and then b/c the top was quite cooked yet, I cranked the oven up to 500 for a couple more minutes. Good luck - btw - this one had goat cheese, parmesan and sauteed red onions and was great - some thyme would have been nice in it too.

                      2. Spinach, Bacon, Carmelized Onion, Potato and a cheese medley (whatever I have on hand... great for cheese scraps)

                        1. How about ham, apsaragus and smoked gouda? I served it with a warm spinach salad and rosemary potatoes.

                          1. It's Spring! I do one with asparagus tips, goat cheese, onions and lemon zest. It screams springtime to me.

                            2 Replies
                            1. re: hollyd

                              Thanks to all of your for the delicious sounding combo's. The brunch was a roaring success. I made two different frittatas. One asparagus/tomato/fontina combo that was absolutely beautiful and delicious and my own combo - zucchini/mushrooms/shallots/onions/chives/cheddar - that turned out really well also. We served cava mimosas; mini bagels with smoked salmon and whitefish salad; tomatoes/onions/cukes/roasted peppers/romaine lettuce; assorted cheeses; coffee; and fruit salad with vanilla yoghurt for dessert. A great brunch if I say so myself. Everyone left smiling and sated.

                              1. re: KingsKetz

                                Thanks for reporting back. Wow, just wow. You really put on the dog for your brunch! Congratulations ;-)