When I crave the start (or end of) a healthy, delicious day, it’s hard to beat a frittata. The beauty of this crustless quiche lies in its versatility and ease of preparation. I can poll the local farmers market for seasonal vegetables for a weekend brunch, or I can make food for zucchini on the verge of extinction and a log of goat cheese was left unfinished in my fridge when I was in a pinch. Whichever direction you choose, making frittata is one of those simple and uncomplicated egg recipes. Having an arsenal of healthy frittata recipes can be your savior for the whole week.
My best frittata secret?
- Egg quality is paramount. You want the eggs you’re using to be farm fresh with creamy, amber yolks.
- Splashing some cream into the egg mixture is a great way to get a fluffy texture (and get rid of the dreaded, dry porosity).
- The fresh herbs take it up a notch. A few days ago, I made a version of chard, sesame and shallots and added fresh dill from my garden. Yum!
- If Alice Waters, queen of the garden, proposes stir vegetables with egg mixture before putting in the oven, I will happily accept.
If you don’t have the exact vegetables the recipe calls for, never fear. Using whatever you have on hand, even out of the fridge (think dry roasted red peppers) won’t affect the flavor of your frittata.
And when it comes to pan choice, cast iron is the gold standard for recipes for ovens like this one. ONE properly thickened pan will ensure perfectly smooth, beautiful image slices.
Keep scrolling to see our 10 favorite frittata recipes…
Mushroom frittata, spinach and goat cheese
Why we love it: Whenever the fridge is horribly empty, this is one of those recipes Camille can always apply. Eggs have always been a staple in her kitchen — the most versatile ingredient out there, a nutritious addition to breakfast, lunch, and dinner — so you can just throw in whatever veggies you have on hand. Mix and make a delicious meal in one go. It couldn’t be easier or healthier.
Hero composition: Of course the eggs! But not just for any egg, mind you, pasture-raised and local where possible, not just for the health benefits (yes. a compelling case for the eggs grown here) but also because: have you ever tasted fresh eggs? The colorful, flavorful yolks are almost a different food group from the pale color of conventionally raised eggs.
Green Kitchen Stories Frittata Muffins Root and Spinach
Why we love it: Although I try to avoid takeaway meals, I never feel guilty about rushing out the door with these pretty little frittata cups.
Hero composition: While most of my use of sage is spent on clearing energy (peace 2021!), the addition of these gray-green leaves delivers minty and earthy notes.
Frittata Recipe by Love and Lemons
Why we love it: 5 recipes in one! This expert guide gives you lots of tips and 5 variations. Caprese is calling my name right now.
Hero composition: Extra virgin olive oil that smells like herbs with a hint of sea salt? I am here for that.
Spain’s Tortilla Española on a fork
Why we love it: While not the same as a Mexican tortilla, tortilla española resembles a frittata containing potatoes. When traveling (aka eating my way) through Spain years ago, this was my all-time favorite tapa. I devoured it morning, noon, and night.
Hero composition: Pass the potatoes, please!
Charred Kale Frittata by Alison Roman
Why we love it: Key props for Alison Roman to develop this delicious frittata recipe while camping. Now I’m inspired to raise the bar from those freeze-dried backpacks.
Hero composition: Remember when you were a kid and put french fries inside your sandwich? (I’m an adult now; I’d never do such a thing.) Well, the crispy kale here is a bit of a resonance of that rebellious move, structurally speaking.
Frittata cheese goat pesto
Why we love it: The combination of ingredients here make for a vibrant brunch center that is not to be missed. Bringing the stove to the table in less than 30 minutes gives you more time to sip mimosas and socialize with your girlfriends.
Hero composition: The toasted pistachio basil pie is definitely worth the effort you could have saved standing on the stovetop with any other egg variation.
Easy Frittata Muffin Recipe by Alice and Lois
Why we love it: Darling! Kids go wild on anything miniature. I love making these in advance and have them on hand as an easy breakfast for my daughter.
Hero composition: Red bell peppers are rich in Vitamin C, a very welcome nutrient these days!
Asparagus Frittata by Amanda Frederickson
Why we love it: Other than sprinkling on carbonara, I can’t think of a better use for the chickpeas.
Hero composition: Leeks are a member of the allium family that I don’t usually remember! They wonderfully replace the role that onions would normally play here.
Cookie + Kate’s Broccoli, Cheddar and Cheese Frittata
Why we love it: A delicious nod to a classic soup, Broccoli, Cheddar and Cheese Frittata are one of the most divine combinations we can imagine. Extra bonus points, it’s like a slice of sunshine on a cloudy day.
Hero composition: Freshly ground cheddar, what could be better?
Squash Blossom Frittata with Mushrooms and Parmesan
Why we love it: If you are a lover of squash flowers, admire the wonder of this frittata flower. Grilled squash on top and sprinkled with chives and chives, this show-stopping frittata takes things to the next level in every way.
Hero composition: Pumpkin flowers make everything more beautiful. When I see these at the farmers market, I’m sure to get goosebumps. Things I didn’t use in this frittata, I’ll definitely stuff with ricotta, manuka honey and fried tempura.
Vegetable frittata by cooking with Ayeh
Why we love it: While we recommend using a cast iron pan for your frittata, oiling casseroles and cutting the frittata into squares is an easy way to mix everything up for more breakfast lasagna flavor. .
Hero composition: Sweet potatoes are an immune system, memory and mood booster that I try to include in my diet whenever possible.
