Easter is a wonderful time to enjoy seasonal spring vegetables in delicious frittata recipes. Notable options include Asparagus and Goat Cheese, Spinach and Feta, and Mushroom and Pea frittatas. Other delightful combinations feature Radish and Leek, Sweet Potato and Spinach, and Pea and Mint. Additionally, Spring Herb and Ricotta, along with Arugula and Prosciutto, offer vibrant flavors. Each recipe is easy to prepare and perfect for celebrating the holiday's bounty. More unique ideas await.
Asparagus and Goat Cheese Frittata
A frittata is a versatile Italian dish that resembles an open-faced omelet, making it a perfect choice for a hearty brunch or a light dinner. Packed with fresh asparagus and tangy goat cheese, this frittata is suitable for vegetarians and serves elegantly for Easter gatherings or casual family meals. With a preparation time of just 15 minutes and a cooking time of 25 minutes, you can whip up this delightful dish effortlessly.
Ingredients:
- 6 large eggs
- 1/4 cup milk
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup crumbled goat cheese
- 1/2 cup diced onion
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (such as chives or parsley), for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper, then set aside.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the asparagus pieces to the skillet and cook for another 3-4 minutes until they are bright green and tender.
- Pour the egg mixture over the asparagus and onion in the skillet. Gently stir to guarantee even distribution of the ingredients.
- Cook on the stovetop for about 3-4 minutes until the edges begin to set, but the center is still slightly runny.
- Sprinkle the crumbled goat cheese on top, then transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is fully set and lightly browned on top. A knife inserted should come out clean.
- Once cooked, remove from the oven and let it cool for a few minutes. Garnish with fresh herbs if desired, then slice and serve warm or at room temperature.
Variations and Tips:
- For a richer flavor, add a pinch of nutmeg to the egg mixture.
- Feel free to substitute the asparagus with other vegetables like spinach, bell peppers, or mushrooms.
- You can also mix in different cheeses such as feta, cheddar, or even mozzarella for a different taste.
- To make it more filling, add cooked potatoes or cooked bacon before baking.
- This frittata can be stored in the fridge for up to 2-3 days and makes for great leftovers.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Spinach and Feta Frittata
The Spinach and Feta Frittata is a delicious and nutritious dish that is perfect for a hearty brunch or a light dinner. This Italian-style egg dish is loaded with fresh spinach, creamy feta cheese, and can easily be adapted for various dietary preferences. It serves about 4 people, making it an ideal option for a family gathering or a small group of friends. With a preparation time of around 15 minutes and a cooking time of 25 minutes, you can whip up this frittata in under an hour.
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh herbs (such as dill or parsley) for garnish
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in an oven-safe skillet (preferably cast iron) over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the crumbled feta cheese evenly on top.
- Cook on the stovetop for about 5 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown.
- Remove from the oven and allow it to cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.
Variations and Tips:
- For a more substantial frittata, consider adding cooked mushrooms, bell peppers, or sun-dried tomatoes to the mixture.
- You can substitute the spinach with other leafy greens like kale or Swiss chard.
- If you're looking for a lower-fat version, opt for egg whites instead of whole eggs.
- This frittata is best served warm but can be enjoyed cold as well, making it a perfect make-ahead dish. It's great for meal prep!
- Experiment with different cheeses, such as goat cheese or cheddar, for unique flavor profiles.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Mushroom and Pea Frittata
A Mushroom and Pea Frittata is a versatile and hearty dish that is perfect for brunch or a light dinner, especially during the Easter season. This flavorful combination of mushrooms and peas offers a delicious way to enjoy eggs and is ideal for both vegetarians and meat lovers alike.
In just 30 minutes, you can whip up this delightful dish, making it a fantastic option for gatherings or a cozy family meal.
Ingredients:
- 6 large eggs
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup fresh peas (or frozen, thawed)
- 1/2 cup onion, finely chopped
- 1/2 cup grated cheese (cheddar, feta, or your choice)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (parsley, chives, or basil), for garnish
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large ovenproof skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until soft and translucent.
- Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until they are golden and tender.
- Add the fresh peas to the skillet, stirring them into the mushroom mixture. Season with salt and pepper to taste. Cook for an additional 2 minutes until the peas are heated through.
- In a separate bowl, whisk together the eggs and half of the cheese. Once mixed, pour the egg mixture over the sautéed vegetables in the skillet, ensuring it covers all ingredients evenly.
- Cook on the stovetop for about 3-4 minutes until the edges start to set. The center will still be slightly runny.
- Sprinkle the remaining cheese over the top and then transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is fully set and the top is lightly browned.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs before slicing and serving.
Variations and Tips:
- For added flavor, consider incorporating ingredients like garlic, bell peppers, or spinach.
- You can substitute other vegetables such as zucchini or asparagus if you prefer.
- If you're looking for a protein boost, add cooked bacon or ham to the veggie mixture before pouring in the eggs.
- Frittatas are best served warm but can be enjoyed at room temperature, making them perfect for picnics or potlucks.
- Leftovers can be stored in the refrigerator for up to 3 days; simply reheat in the oven or microwave before serving.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Radish and Leek Frittata
A Radish and Leek Frittata is a delightful and hearty dish, perfect for brunch gatherings, Easter brunch, or a satisfying weekday breakfast. This savory frittata combines the peppery flavor of radishes and the mild sweetness of leeks, making it an excellent choice for those looking to enjoy a light yet filling meal.
Preparation takes about 15 minutes, with an additional cooking time of around 20 minutes, allowing you to serve this delicious dish in just under an hour.
Ingredients:
- 8 large eggs
- 1 cup milk
- 1 cup radishes, thinly sliced
- 1 cup leeks, white and light green parts only, thinly sliced
- 1 cup grated cheese (such as cheddar or goat cheese)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like chives or parsley) for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened.
- Add the sliced radishes to the skillet and continue cooking for another 3-4 minutes, stirring occasionally until they are tender.
- Pour the egg mixture over the cooked leeks and radishes, ensuring the vegetables are evenly distributed. Sprinkle the grated cheese on top.
- Cook on the stovetop for about 2-3 minutes, or until the edges begin to set. Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes or until the frittata is set in the center and lightly golden on top.
- Once cooked, remove from the oven and let it cool for a few minutes. Slice into wedges and garnish with fresh herbs if desired.
Variations and Tips:
- For added flavor, consider incorporating ingredients like crumbled bacon, diced ham, or sautéed mushrooms.
- You can substitute radishes with other vegetables such as spinach or bell peppers for a different twist.
- Feel free to experiment with different herbs or cheese varieties based on your preference.
- This frittata can be served warm or at room temperature, making it a versatile dish for entertaining.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; it can be reheated in the oven or skillet before serving.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Tomato and Basil Frittata
A Tomato and Basil Frittata is a delightful Italian-inspired dish that combines eggs with fresh tomatoes and aromatic basil, making it a perfect light meal for brunch or a quick dinner option.
Rich in flavor and packed with nutrients, this frittata is ideal for vegetarians and anyone looking to enjoy a healthy, hearty meal. With a preparation time of just 10 minutes and a cooking time of 20 minutes, you can have this delicious dish ready to serve in under half an hour.
Ingredients:
- 6 large eggs
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, Parmesan cheese, minced garlic, salt, and pepper until well combined.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the halved cherry tomatoes and sauté for about 2-3 minutes, until slightly softened.
- Pour the egg mixture over the tomatoes in the skillet. Gently stir to evenly distribute the tomatoes and add the chopped basil, leaving a little aside for garnish.
- Cook on the stove for 2-3 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the center is set and golden brown.
- Remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with the remaining basil.
- Serve warm or at room temperature.
Variations and Tips:
- For an added protein boost, consider mixing in some cooked bacon or sausage.
- Swap out fresh basil for other fresh herbs like parsley or chives to change the flavor profile.
- Serve with a side salad or crusty bread for a complete meal.
- Leftover frittata can be stored in the refrigerator for up to 3 days and makes a great breakfast option the next day—just reheat in a skillet or microwave.
- Experiment with different cheeses like feta or goat cheese, which can add a unique taste to the dish.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Zucchini and Dill Frittata
A Zucchini and Dill Frittata is a flavorful and nutritious egg dish that's perfect for brunch, a light lunch, or even a quick dinner. It's ideal for those looking to incorporate more vegetables into their meals while still enjoying a satisfying and delicious dish.
This frittata is particularly appealing to vegetarians and is also a great option for those following a low-carb diet. The preparation time is about 10 minutes, with an additional cooking time of 20-25 minutes, making it a quick and healthy choice for any occasion.
Ingredients:
- 6 large eggs
- 1 medium zucchini, thinly sliced
- 1/2 cup fresh dill, chopped
- 1/2 cup onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and sauté until translucent (about 3-4 minutes).
- Add the sliced zucchini to the skillet and cook until tender, about 5 minutes.
- Stir in the chopped dill and cook for another minute.
- Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the zucchini and dill evenly.
- Sprinkle the crumbled feta cheese on top of the egg mix.
- Cook on the stovetop for about 3-5 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are fully set and the top is lightly golden.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Variations and Tips:
- Feel free to add other vegetables such as bell peppers, spinach, or tomatoes for added flavor and nutrition.
- For a bit of spice, include some red pepper flakes or a sprinkle of cayenne pepper in the egg mixture.
- If you prefer a lighter option, use egg whites or a combination of whole eggs and egg whites.
- This frittata can be prepared ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep.
- Try serving it with a side salad or some crusty bread for a complete meal.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Broccoli and Cheddar Frittata
The Broccoli and Cheddar Frittata is a delicious and nutritious egg-based dish that brings a flavor-packed twist to your brunch or breakfast table.
Perfect for families or anyone looking for a hearty meal, this frittata combines the vibrant green of broccoli with the rich creaminess of cheddar cheese.
Preparation time takes around 15 minutes with an additional cooking time of about 20 minutes, making it a quick and satisfying dish to whip up, especially around the Easter holidays or for any special occasion.
Ingredients:
- 6 large eggs
- 1 cup broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup chopped onion (optional)
- Fresh herbs for garnish (parsley or chives, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the steamed broccoli and shredded cheddar cheese.
- In an oven-safe skillet, heat the olive oil over medium heat. If using, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Pour the egg mixture into the skillet over the onions. Cook undisturbed for about 5 minutes, allowing the edges to set.
- Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the frittata is puffed and golden on top.
- Remove from the oven and allow to cool for a few minutes before slicing. Garnish with fresh herbs if desired, and serve warm.
Variations and Tips:
- Vegetable Add-ins: Feel free to add other vegetables such as bell peppers, spinach, or mushrooms to customize your frittata.
- Cheese Options: Experiment with different cheeses like feta, mozzarella, or pepper jack for unique flavors.
- Herbs and Spices: Incorporate fresh herbs like basil or thyme, or a pinch of red pepper flakes for extra spice.
- Make-Ahead: This frittata can be made ahead of time and reheated. It also keeps well in the refrigerator for up to 3 days.
- Serving Suggestions: Pair your frittata with a side salad or crusty bread for a complete meal.
Enjoy your Broccoli and Cheddar Frittata, a delightful dish that is sure to please everyone at the table!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Artichoke and Sun-Dried Tomato Frittata
An Artichoke and Sun-Dried Tomato Frittata is a delightful and savory dish perfect for brunch gatherings or a light lunch. Rich in flavors and colorful ingredients, this frittata is ideal for vegetarians and anyone seeking a nutritious meal option. With a preparation time of approximately 15 minutes and a cooking time of 25 minutes, it's a quick and easy recipe to whip up for family and friends during the Easter holiday or any occasion.
Ingredients:
- 6 large eggs
- 1 cup milk
- 1 cup cooked artichoke hearts, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for sautéing
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs and milk until thoroughly combined. Season with salt and pepper.
- In a large, oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the chopped artichoke hearts and sun-dried tomatoes, cooking for another 3-4 minutes until heated through.
- Pour the egg mixture into the skillet, gently stirring to evenly distribute the vegetables. Sprinkle the crumbled feta cheese and chopped basil on top.
- Cook on the stovetop for 2-3 minutes, stirring occasionally, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly browned on top.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Variations and Tips:
- For added protein, include cooked diced ham or cooked, crumbled sausage.
- You can swap out feta cheese for goat cheese or a blend of Italian cheeses for different flavor profiles.
- To enhance the freshness, experiment with other herbs such as parsley or dill.
- If you'd like a spicier kick, consider adding red pepper flakes or diced jalapeños to the vegetable mix.
- This frittata can be made ahead of time and stored in the refrigerator, making it an excellent choice for meal prep. Simply reheat slices in the oven or microwave before serving.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Bell Pepper and Chive Frittata
The Bell Pepper and Chive Frittata is a delightful dish that combines the vibrant flavors of fresh bell peppers and chives with creamy eggs, making it perfect for a festive Easter brunch or a delightful breakfast any day of the week.
This light yet satisfying dish takes only about 25 minutes to prepare and cook, making it a quick and easy option for both experienced cooks and beginners alike. Serve it warm or at room temperature, and enjoy the burst of colors and flavors it brings to your table.
Ingredients:
- 6 large eggs
- 1/4 cup milk
- 1 cup bell peppers (red, yellow, or green), diced
- 1/4 cup fresh chives, chopped
- 1 cup shredded cheese (e.g., cheddar, feta, or goat cheese)
- 1 tablespoon olive oil
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the diced bell peppers and sauté for about 3-4 minutes until they are soft.
- Pour the egg mixture over the sautéed bell peppers in the skillet. Gently stir to combine and ascertain the peppers are evenly distributed. Cook for an additional 2-3 minutes, allowing the edges to set slightly.
- Sprinkle the chopped chives and shredded cheese on top of the frittata.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is puffed and the center is set.
- Remove from the oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature.
Variations and Tips:
- Vegetable Variations: Feel free to add other vegetables such as spinach, tomatoes, or mushrooms based on your preferences or what you have on hand.
- Herbs: Experiment with other fresh herbs like parsley, basil, or thyme for different flavor profiles.
- Protein Add-ins: For a heartier dish, add cooked sausage, bacon, or ham to the egg mixture.
- Presentation: Garnish with additional chives or a drizzle of olive oil for a beautiful presentation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or in a skillet to warm.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Cauliflower and Parmesan Frittata
The Cauliflower and Parmesan Frittata is a delightful, savory dish that is perfect for a light brunch or a quick weeknight dinner. This dish is not only satisfying but also packed with flavors and nutrients, making it ideal for vegetarians and those looking to incorporate more vegetables into their meals. The preparation time is approximately 15 minutes, with a cooking time of about 25 minutes, allowing you to serve a delicious frittata in under an hour!
Ingredients:
- 1 small head of cauliflower, cut into florets
- 6 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and cauliflower florets to the skillet. Season with salt and pepper, and cook for about 8-10 minutes, stirring occasionally, until the cauliflower is tender.
- In a mixing bowl, whisk together the eggs, milk, and grated Parmesan cheese. Season the mixture with a little more salt and pepper.
- Pour the egg mixture over the sautéed cauliflower in the skillet, ensuring the vegetables are evenly distributed throughout.
- Cook on the stovetop for about 3-4 minutes, until the edges start setting.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
- Remove from the oven and let it cool for a few minutes. Slice into wedges, garnish with fresh parsley, and serve warm.
Variations and Tips:
- For added flavor, consider incorporating cooked bacon, ham, or other vegetables such as spinach, bell peppers, or zucchini.
- To make it dairy-free, substitute the Parmesan cheese with nutritional yeast and use a plant-based milk.
- Serve the frittata alongside fresh greens or a light salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days and can be enjoyed cold or reheated.
Carrot and Thyme Frittata
The Carrot and Thyme Frittata is a flavorful and nutritious dish that's perfect for breakfast, brunch, or even a light dinner.
This savory egg dish combines the natural sweetness of carrots with the aromatic herb thyme, making it a delightful choice for those looking for a healthy and satisfying meal. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes, making it a quick and easy option for both gatherings and everyday meals.
Ingredients:
- 6 large eggs
- 1 cup grated carrots
- 1/4 cup finely chopped onion
- 1/4 cup milk
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 1/2 cup shredded cheese (optional, e.g., cheddar or feta)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, thyme, salt, and pepper until well combined.
- Heat the olive oil or butter in an oven-safe skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes, until translucent.
- Stir in the grated carrots and cook for an additional 3-4 minutes, until they soften slightly.
- Pour the egg mixture over the sautéed vegetables, allowing it to spread evenly.
- If using cheese, sprinkle it on top of the frittata.
- Cook on the stove for about 2-3 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden brown on top.
- Allow it to cool slightly before slicing and serving.
Variations and Tips:
- For extra flavor, add cooked bacon or ham along with the vegetables.
- Feel free to substitute other vegetables such as bell peppers or zucchini for added color and nutrients.
- You can also switch up the herbs by using parsley, dill, or basil based on your preference.
- Serve warm or at room temperature, and pair with a fresh side salad for a complete meal.
Sweet Potato and Spinach Frittata
The Sweet Potato and Spinach Frittata is a delightful, nutritious dish that is perfect for a hearty breakfast, brunch, or even a light dinner. Packed with protein from the eggs and loaded with vitamins from the sweet potato and spinach, this frittata is ideal for families looking for a healthy meal option or for anyone wanting to impress guests with minimal effort.
Preparation time is approximately 15 minutes, with a cooking time of 20 minutes, making it a quick and easy recipe to whip up.
Ingredients:
- 1 large sweet potato, peeled and diced
- 2 cups fresh spinach, chopped
- 6 large eggs
- 1/4 cup milk
- 1/2 cup feta cheese, crumbled (optional)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Paprika or chili flakes for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium oven-safe skillet, heat the olive oil over medium heat. Add the diced sweet potato and cook for about 5–7 minutes, stirring occasionally, until they start to soften.
- Add the minced garlic and spinach to the skillet, cooking for an additional 2 minutes until the spinach is wilted.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. For an added flavor kick, consider incorporating herbs like thyme or oregano to the egg mixture.
- Pour the egg mixture over the sweet potato and spinach in the skillet. Sprinkle feta cheese on top if desired.
- Cook on the stovetop for 2–3 minutes, gently shaking the pan to ascertain even cooking.
- Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the eggs are set and the top is lightly golden.
- Remove from the oven and let it cool for a few minutes before slicing.
Variations and Tips:
- Feel free to swap out the spinach for other greens, such as kale or arugula, depending on what you have on hand.
- Add cooked bacon or sausage for a meatier option, or toss in some bell peppers for extra veggies.
- If you prefer a creamier texture, substitute half the milk with heavy cream.
- This frittata can be stored in the refrigerator for up to 3 days and is delicious served warm or cold.
Pea and Mint Frittata
The Pea and Mint Frittata is a delightful dish that celebrates the vibrant flavors of fresh peas and aromatic mint, making it an ideal choice for a light Easter brunch or a quick weekday meal.
This dish is perfect for vegetarians and is packed with protein, making it a satisfying option for anyone looking to enjoy a wholesome meal. Preparation time is about 10 minutes, with a cooking time of approximately 15 minutes, allowing you to whip up this savory frittata in just under half an hour.
Ingredients:
- 6 large eggs
- 1 cup fresh peas (or frozen peas, thawed)
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, salt, and pepper until well combined. Stir in the chopped mint and crumbled feta cheese, and set aside.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until the onion is translucent.
- Add the minced garlic and fresh peas to the skillet, cooking for another 2-3 minutes until the peas are tender.
- Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook undisturbed for about 5 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the center of the frittata is firm and set.
- Remove from the oven, allow it to cool for a few minutes, then slice and serve warm or at room temperature.
Variations and Tips:
- You can add other vegetables such as asparagus, spinach, or bell peppers to enhance the frittata's flavor and nutrition.
- For a kick of spice, consider adding a pinch of red pepper flakes or diced chili peppers to the sautéed onions.
- If you prefer a dairy-free version, substitute the feta cheese with a plant-based cheese alternative.
- Serve the frittata with a side of mixed greens or a light salad for a rejuvenating contrast.
- Leftovers can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
Spring Herb and Ricotta Frittata
The Spring Herb and Ricotta Frittata is a delightful and versatile dish, perfect for brunch gatherings or a light weekday meal. Bursting with the freshness of spring herbs and the creaminess of ricotta cheese, this frittata is ideal for anyone looking to celebrate the changing season with wholesome ingredients.
With a preparation time of just 15 minutes and a cooking time of 20 minutes, you can have this vibrant dish ready in no time to impress family and friends.
Ingredients:
- 6 large eggs
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup asparagus, chopped into bite-sized pieces
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional garnish: additional fresh herbs and a drizzle of olive oil
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, ricotta cheese, salt, and pepper until well combined.
- Stir in the chopped spinach, asparagus, parsley, chives, and Parmesan cheese into the egg mixture.
- Heat the olive oil in an oven-safe skillet over medium heat. Once hot, pour the egg and herb mixture into the skillet, making sure it's evenly distributed.
- Cook on the stovetop for about 5-7 minutes until the edges start to set, gently lifting the edges with a spatula to allow the uncooked egg to flow underneath.
- Transfer the skillet to the preheated oven and bake for another 15 minutes or until the frittata is set in the middle and lightly golden on top.
- Remove from the oven and let it cool slightly before slicing. Garnish with additional fresh herbs and a drizzle of olive oil, if desired. Serve warm or at room temperature.
Variations and Tips:
- Feel free to switch up the herbs according to your preference. Basil, dill, or mint can be delicious alternatives.
- You can add other spring vegetables such as peas, bell peppers, or roasted cherry tomatoes for extra flavor and color.
- For a spicier kick, incorporate some red pepper flakes into the egg mixture.
- To make this frittata ahead of time, you can store it in the refrigerator for up to three days, and it reheats beautifully in the oven or microwave.
This Spring Herb and Ricotta Frittata is sure to become a favorite in your kitchen, celebrating the season's flavor with every delicious bite!
Arugula and Prosciutto Frittata
Arugula and Prosciutto Frittata
This Arugula and Prosciutto Frittata is a delightful dish that brings together the peppery flavor of arugula and the savory richness of prosciutto, making it perfect for brunch or a light lunch.
It's an ideal dish for gatherings or family meals, especially during the Easter season when fresh ingredients are in abundance.
The preparation time for this frittata is approximately 15 minutes, with an additional cooking time of about 25 minutes.
Ingredients:
- 8 large eggs
- ½ cup heavy cream
- 1 cup fresh arugula, roughly chopped
- 4 ounces prosciutto, thinly sliced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the prosciutto and cook until slightly crispy, about 2-3 minutes.
- Add the arugula to the skillet, stirring until wilted, about 1-2 minutes.
- Pour the egg mixture over the arugula and prosciutto, and gently stir to distribute evenly. Cook for about 5 minutes on the stovetop until the edges begin to set.
- Sprinkle the mozzarella and Parmesan cheeses on top of the frittata.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the middle and lightly golden on top.
- Let cool for a few minutes before slicing into wedges and serving warm or at room temperature.
Variations and Tips:
- For a vegetarian version, omit prosciutto and add sautéed bell peppers or mushrooms.
- You can replace mozzarella with goat cheese for a tangier flavor.
- Add herbs like chives or basil for extra flavor.
- Serve with a side salad or crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
