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Favorite frittata?

Made a frittata yesterday with mushrooms, shallots, zucchini and parmesan cheese that was delicious. Would love suggestions for other good combos. My DH eats gluten free, so a frittata is a great go-to for brunch or even dinner.

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  1. Marinated artichoke hearts and grated Swiss cheese.
    Kalamata olives and feta cheese.

    1. Spinach, roasted red peppers, pine nuts and goat cheese.

      1. Red onion, black olives (don't know which kind but the strong-tasting ones!), spinach, and romano cheese.

        1. Asparagus and arugula is a pretty righteous dyad.

          2 Replies
          1. re: Perilagu Khan

            The family favorite, a hand-me-down from meatless Fridays by my grandmother, was asparagus with parmesan cheese and parsley. It can even be served at room temperature.

            Others I remember fondly were potato, potato and bell pepper (we loved red peppers), or just peppers. Add parmesan cheese or shredded mozzarella, or both.

            1. re: RGC1982

              These were staples at our Easter table, too.

          2. Some great ideas..thank you. Here's a question...do you all typically saute the veggies before adding them to the eggs, or does it all go in together raw? This weekend I cooked the mushrooms and shallots with some garlic and olive oil befpre mixing it in with the other ingredients and I think it made a difference.

            5 Replies
            1. re: mom22tots

              I do saute them; mushrooms would give off too much water in the frittata I think.

              1. re: mom22tots

                I usually saute the veggies, except for the onions when I want to preserve some of their crispness. I believe sauteed veggies, esplecially mushrooms, make it easier to control the influence of unwanted liquids that tend to invade a Frittata when you least want it.
                I made one for lunch this afternoon using onions, bits of chopped ham (Easter dinner left-overs) cheddar cheese and feta cheese. No complaints from the crew.

                1. re: mom22tots

                  Definitely cook the vegetables beforehand and cool them a bit before adding them to the eggs.

                  1. re: mom22tots

                    Depends. I cook potatoes, onions, etc, but greens like chard and spinach rarely get anything beyond a the few moments between spreading them in the pan and adding the eggs.

                    The last few weeks we've had a surplus of broccoli (I've been on a broccoli kick ...) and I've been roasting it along with onions and garlic, then adding chunks of fresh tomato and egg.

                    And for the garlic—you know how it can get that funky over-cooked flavor, like when it's been soaking in a slow cooker all day? Grate a little right into the eggs, and you get the garlicky goodness without the funk.

                    1. re: mom22tots

                      I've steamed broccoli for just a few minutes and then shocked it just to par-cook it.

                    2. I Have been making a baked ratatouille, which I have used in several frittatas. I make a 3 egg frittata for one person -- 2 egg whites and one whole egg. It is absolutely delicious, low in calories and very satisfying.

                      4 Replies
                      1. re: roxlet

                        Sounds great. What size pan do you use? And can you provide instructions? Thanks

                        1. re: annl

                          There isn't really a recipe, just a loose assortment of vegetables.
                          I cut up a small to medium eggplant, making nice-sized, small-ish chunks (each one with a bit of the skin on it), cut up zucchini in about the same sized pieces, ditto with red peppers, onions and tomatoes. I cut a head of garlic in two and put everything on a sheet pan and toss with some olive oil. Pop into a 350 degree oven and roast until almost done. At this point, I chop up a couple of cloves of garlic and sprinkle that over the vegetables along with some oregano. I use either dried or fresh, whatever is at hand. Then sprinkle some sea salt on, stir everything around, and pop back into the oven until everything is fork tender. I then squeeze the roasted garlic cloves out of their skins, mix it around and taste for seasoning. This also makes a good side dish for lamb and I have also been known to toss this with some pasta.

                          I have a little 6" teflon frying pan that I use for this frittata. I take some of the vegetables (not enough to cover the bottom of the pan completely, but a good amount), and heat them up in the frying pan. I don't add any additional fat. When the veg are heated through, I beat two egg whites and one whole egg throughly, and pour it over the vegetables. As with any frittata, move the egg around so the uncooked portion of the eggs gets cooked, and when that is done, leave it to set. Using a spatula to make sure it releases, I slide it onto a plate and then flip it back into the pan to make sure that the top cooks and all the egg is set. Serve hot or room temperature, as you like.
                          Once your ratatouille is made, the frittata only takes a couple of minutes. And as I said before, it is low cal, filling, and really delicious! You can also add other vegetable to the ratatouille like mushrooms or whatever is at hand. It is very forgiving and the roasting seems to intensify the flavors instead of winding up with stove top mush!

                          1. re: roxlet

                            Thanks- sorry for thelate replay. Somehow I missed that this was posted. Sounds delicious. Hoepfully will get a chance to try it this summer

                        2. re: roxlet

                          Would love the recipe for the ratatouille as well!

                        3. Quality canned tuna and sauteed onions onions makes a great addition to a frittata (or tortilla), as does fresh fava beans, sauteed onions and jamon serrano, or cooked shrimp or sauteed onions with parmesan. The options are limitless and the meals are very affordable, but also very satisfying.

                          1. Chorizo, green onions and aged manchego. My all time favorite that takes me back to Spain!


                            1. A good combo is marinated artichokes, sundried tomatoes and smoked salmon. It's so simple, no need to saute, just layer everything up. Simple but super tasty!

                              1. My fave is the Spanish version (the tortilla) of which the basic is onions and sliced potatoes, browned and then pour in the egg to cook... It's that simple but really good - of course can be changed up, I recommend adding spinach or other greens. I don't recommend adding garlic, I didn't like that at all for some reason.

                                2 Replies
                                1. re: cgruner

                                  I dig the tortilla too-- although I do like garlic-- and sundried tomatoes.

                                  1. re: cgruner

                                    There is more than one type of tortilla. Potatoes are going to be the classic tortilla espanola, but my favorite filling is roasted eggplant (tortilla de berenjenas) with a little ham, onions and roasted red pepper.

                                  2. I think leftover pasta of any kind is great in frittatas. I've done them with rice noodles too!

                                    I sort of have a formula for them: a starch (potatoes, spaghetti, rice noodles, etc), a veggie or two or three (asparagus, artichokes, zucchini, spinach, onions, etc), and cheese, whatever I have on hand.

                                    1. onions, peppers, canned green chillies and chorizo with cheddar and jack cheeses.

                                      1 Reply
                                      1. re: julesincoq

                                        At the other end of the spectrum, I make an egg white frittata with asparagus and ramps! It's very light, obviously. Which makes me want to eat a big bunch of home fries with it, but that's not a good idea :)

                                      2. leeks, tarragon, lemon, garlic, and optional mushrooms

                                        roasted fennel, onion, tomatoes, garlic, rosemary, parsley (optionally roasted carrots)

                                        sweet potatoes, caramelized onions and sage (or butternut squash)

                                        canned salmon, sauteed onions, parsley, and a little bit of ground or finely minced almonds

                                        roasted rosemary beets (let the eggs set a a tad before adding the slices on top, as they'll color the eggs), with goat or feta cheese, lemon and chives and rosemary

                                        sauteed onion, carrots, and garlic, with cumin and coriander and optionally diced roasted cauliflower

                                        hearts of palm, sundried tomatoes, and artichoke hearts with a balsamic reduction to top

                                        2 Replies
                                        1. re: Emme

                                          Great ideas! Do you use cheese in the hearts of palm/artichoke combo?

                                          1. re: mom22tots

                                            no, but i imagine a delicate parmesan or romano might be nice. of course, something like a dollop or two of ricotta might be good too. or brie, if you like brie, which I don't :)

                                        2. Spinach and linguine with a few halved grape tomatoes. And lots of locatelli.

                                          1. hi all

                                            does anyone have a good basic 'base' frittata receipe and method that one could use to add these additional combinations to?

                                            ive eaten but never made a frittata myself and would love to know a few secrets!


                                            2 Replies
                                            1. re: bdosa

                                              A basic frittata recipe is really just beaten eggs or a combo of eggs and egg whites, your preference. It is the method of cooking the eggs that really defines a frittata. Unlike an omelet, the ingredients are mixed with the eggs and then cooked until firmly set on the bottom. You then flip the frittata so that the tip is firmly cooked as well. Really, that's all there is to it.

                                              1. re: roxlet

                                                I generally bake mine in the oven and sometimes finish them under the broiler.

                                            2. Veggie and Turkey Frittata

                                              Okay, so we don't do the gourmet thing every day of the week but this is one of the easiest to prepare recipes that I make on a regular basis. Frittata's are great for breakfast, lunch, brunch or dinner; truly one of the simplest one pan dishes you will ever make. A great aspect of this dish is you don't really need to prepare in advance by searching out "just the right" ingredients; they're already in your frig!
                                              I just come home, decide it's a Frittata kind of night and begin pulling stuff off the shelf and out of the refrigerator. Even if you are a bit of a novice, trust me, it's nearly impossible to mess this up.


                                              10 Large Eggs beaten
                                              4 Tbsp Olive Oil
                                              1 Large or 2 small Zucchini chopped
                                              1 Medium Onion finely chopped
                                              2 Stalks Celery finely chopped
                                              2 Carrots, peeled and finely chopped
                                              1/2 Yellow and 1/2 Red Bell Pepper chopped- any color will work
                                              Two Medium Tomatoes roughly chopped
                                              4 Slices Deli Turkey roughly chopped
                                              5 Heaping Tbsp Low Fat Cottage Cheese
                                              3/4 Cup Shredded Cheese ( I used Sargento Swiss and Gruyere)
                                              Kosher Salt
                                              Fresh Ground Pepper

                                              Pre-Heat Broiler to 450 degrees

                                              In a large mixing bowl beat eggs and add a big pinch of salt and a few grinds of pepper
                                              Add Cottage Cheese and whisk again for 30 seconds
                                              Set Aside and go to work on your veggies

                                              Heat Oil over medium high heat in a 12 inch saute pan that is safe to place in the oven
                                              Chop all the veggies and set aside on a large cutting board
                                              Add the onion, celery and carrot to the hot oil and saute for 2-3 minutes stirring constantly
                                              Add bell pepper, tomatoes, zucchinni and sliced turkey; saute for 3-5 more minutes stirring frequently
                                              Make sure you season the pan with a bit of salt and pepper after each new set of ingredients is added

                                              Your veggies should look something like this once the zucchini and tomatoes are added but remember, almost any veggie combo will work.

                                              Pour in the egg mixture, sprinkle the shredded cheese over the top, reduce heat to medium and cook for another 3-5 minutes stirring only occasionally.

                                              Transfer your saute pan to the oven at least two rungs from the top and watch it like a hawk from this point forward. It won't take more than 3-5 minutes.

                                              Once the top begins to brown slightly remove from the oven and let stand for 2-3 minutes. Cut into pie sized slices and serve with a side salad. Murph's crew likes warm flour tortillas and a good spicy salsa with this dish. We are big fans of both Herdez and Pace Salsa in the medium heat variety.

                                              This is a great one pan meal and the more you cook this one the more comfortable you become adding your own ingredients. I have made this with everything from leftover ham to chicken with just about every veggie and cheese combo imaginable. Use your own imagination and enjoy!!

                                              Your Veggie Frittata should be lightly browned and will come out of the oven looking delicious!.


                                              1. Asparagus, onion, and parmesan (my fave)
                                                Broccoli, chopped ham, onion and swiss
                                                Leftover taco meat, green onions, and cheddar cheese
                                                Ham, sauteed mushrooms, parmesan
                                                Roasted potatoes (sliced), onion, red bell pepper, parmesan

                                                1. Just made this one yesterday: sautéed the bottom white section of a bunch of green onions in some olive oil, added about 1/3 cup of sun dried tomatoes and a big handful of fresh spinach, seasoned it all well with salt and peppe. When the spinach began to wilt I added four eggs that we're beaten together with two heaping tablespoons of cottage cheese. Sprinkled some shredded cheese on top and finished it quickly under the broiler set at 400. Not too shabby.