I’m very happy to make and eat frittatas for breakfast, lunch or dinner, on their very own, with a salad or between bread (focaccia and biscuits are two of my favorites). They’re fantastic heat however make nice leftovers cool or at room temperature. Right here’s a sampling of frittata recipes from our archives to assist encourage you, although you also needs to be at liberty to riff given their inherent flexibility.
Frittata Affogata alle Lasagne, above. Full of cheese and spinach and served with tomato sauce, this recipe channels lasagna however with much less fuss. It’s supreme for 2 or three individuals, or one with leftovers.
Smoked Salmon Frittata. For a luxe brunch dish, mix hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese with the eggs.
Sheet Pan Frittata. A sheet pan makes frittata very simple to chop into squares for sandwiches. This recipe I developed additionally has the good thing about being nice for clearing out the fridge. It’s similar to one other recipe I shared: Anytime Frittata.
Arborio Rice Frittata. Tender, plump grains of arborio rice, which is a typical in risotto, add heft and texture to this easy, versatile recipe. For a unique starchy addition, contemplate Noodle Frittata, which makes use of Chinese language egg noodles.
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