Recipe Spotlight: The Frittata!

The response to our recipe review earlier this week got us thinking more on frittatas. They are one of our favorite weeknight meals - endlessly adaptable, and easy to throw on at a moment's notice. We realized that there are quite a few recipes for frittatas in our archives. Here's a look at some of our past frittata content - maybe you should whip one up for supper tonight?

Frittata!
• Recipe Review: Zucchini-Potato Frittata
• Recipe: Frittata with Roasted Green Chiles, Summer Squash and Potatoes
• Recipe: Broccoli Spaghetti Frittata
• Recipe: Parsley and Garlic Frittata
• Hot or Not? Frittata Pans from Williams-Sonoma
• Easy Weeknight Meal: Spanish Tortilla

What is your favorite frittata? Do you have any favorite recipes from Epicurious or published on your own blog? Do share - we'd always love another slice of frittata.

Comments (9)

My wife made a delicious frittata or Spanish omelette not too long ago with some fresh potatoes from her mom's garden. One of my favorite breakfast/lunch foods.

http://www.flickr.com/photos/art_chel/sets/72157607233960478/

This recipe for a flat zucchini omelet is in between frittata and omelet. It is a super easy way to use up some zucchini and is incredibly tasty.

http://www.izzyeats.com/2007/10/dinner-totally-locally.html

I made a curried sweet potato frittata and an eggplant frittata for my birthday potluck. I've been craving them ever since! I have zucchinis in my fridge, and sometime this morning, I intend to make a version of the frittata posted here earlier this week.

I tried the zucchini frittata the other day, it came out de-lish!

Always my favorite "but I don't WANT to cook" meal. Wednesday was one with green peppers, cubanelles, corn, onions and a little chihuahua cheese. Happy, tasty and fast. Awsome way to use up the extra things in the fridge!

OneWall, I'm really intrigued by both of yours! care to share recipes, especially the eggplant?

I literally just finished making my first fritatta, and have a question. I used a cast iron skillet, and found that the bottom of the fritatta is pretty salty, while the rest of it is just fine. Is this a result of using cast iron? Did i not mix up the eggs enough? Any ideas?

I was totally inspired by this post to make my first frittata this weekend. I used pumpkin from our CSA, mushroom, sage and goat cheese. Got major compliments from the guests... looks like I just discovered a new vegetarian main dish.

this one sounds tasty, found by googling..may try this week

http://articlesofmastication.com/2008/01/06/frittata-di-giorno/