20 Eggy Frittata Recipes for a Well-Rounded Meal Any Time of Day Fill your frittata with asparagus, bacon, broccoli, bok choy, and more. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on September 19, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Emily Kordovich What’s not to love about a frittata? Cooked in a single skillet over low heat and often finished in the oven or under the broiler, this eggy Italian delight is akin to an open-faced omelet or crustless quiche. Thoughtfully prepared with a handful of ingredients or thrown together with the meat, veggies, cheese, or leftovers you have in the fridge, it’s bound to be delicious. Plus, a frittata can be served warm or at room temperature any time of day — round out your plate with a crisp salad and crusty bread for a satisfying meal. Browse our best frittata recipes from Nancy Silverton, Marc Murphy, Tom Colicchio, and more, and get ready to crack open some eggs. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 20 Swiss Chard Frittata Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 2007 F&W Best New Chef April Bloomfield’s Swiss chard frittata is topped with dollops of mint-flecked yogurt before going into the oven. Blanch the chard and mix the yogurt in advance for easier mealtime prep. Get the Recipe Save 02 of 20 Pasta Frittata with Mushrooms Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren Mcanelly / Prop Styling by Natalie Ghazali Repurpose leftover sauced pasta for this easy, satisfying frittata from Naples. Though spaghetti with red sauce is traditional, the dish works beautifully with other shapes and cheese-based white sauces as well. Sautéed mushrooms and prosciutto make this version especially hearty. Get the Recipe Save 03 of 20 Salmon and Arugula Frittata with Pesto Emily Kordovich Salmon features two ways in this pesto frittata: Cooked salmon goes into the baked egg mixture, while fresh smoked salmon makes for a decadent garnish. Serve alongside crisp greens drizzled with lemon juice for a bright, fresh plate. Get the Recipe Save 04 of 20 Broccoli Frittata © Antonis Achilleos In this recipe from chef and Chopped judge Marc Murphy, broccoli florets are sautéed until tender, bound with eggs, and topped with cheese, then finished under the broiler for a lightly browned top. Get the Recipe Save 05 of 20 Five-Herb Frittata with Prosciutto and Parmesan John Kernick A blend of mint, parsley, chives, oregano, and thyme brings fresh balance to salty toppings of torn prosciutto and shaved Parmigiano-Reggiano in this creamy 15-minute frittata. Get the Recipe Save 06 of 20 Spinach, Feta, and Tarragon Frittata Chas Plummer / Food Styling by Alison Attenborough For this tried-and-true flavor combination, tender greens and fragrant herbs are folded into softly set eggs contrasted by sharp, briny feta. Finishing the frittata under the broiler ensures a lightly golden top and custardy interior. Get the Recipe Save 07 of 20 Cauliflower, Bacon, and Cheese Frittata © Lucy Schaeffer The combination of crispy bacon, sautéed cauliflower, and Parmesan cheese is delectable here, but this recipe is a fantastic template for whatever veggie and cheese you have on hand. Get the Recipe Save 08 of 20 Asparagus and Bok Choy Frittata © Karen Mordechai Frittatas originated in Italy, but don’t let that stop you from giving yours an Asian spin. This one combines eggs and asparagus with bok choy, scallions, and ginger, served with a drizzle of toasted sesame oil for a nutty finish. Get the Recipe Save 09 of 20 Potato, Salami, and Cheese Frittata © Christina Holmes Frittatas are game for whatever add-ins you want, so why not chop up some leftover salami and toss it into the eggy mix? Tangy goat cheese and tender potatoes brilliantly complement the savory meat. Get the Recipe Save 10 of 20 Broccoli Rabe and Ricotta Frittata © Ben Dearnley To temper the bitter bite of broccoli rabe, this frittata pairs it with mildly sweet ricotta and a quick blanch in salted water. Sautéed and baked into fluffy eggs, the dish is topped with a dusting of Parmesan before hitting the oven, adding a savory, salty finish. Get the Recipe Save 11 of 20 Kuku Sabzi (Persian Herb Frittata) © Con Poulos Shredded carrots, onion, zucchini, and potato give this classic Persian frittata a light, airy bite. The inclusion of brewed saffron imparts a distinct Persian flavor — the recipe makes more than you’ll need, so reserve the rest to perfume another dish. Get the Recipe Save 12 of 20 Brussels Sprout, Bacon, and Gruyère Frittata Christina Holmes This unbeatable frittata brings together the time-honored pairing of brussels sprouts and bacon, sautéed together before diving into an egg mixture enriched with whole milk and Gruyère. Let it set on the stove, then finish with a quick trip to the broiler. Get the Recipe Save 13 of 20 Asparagus and Zucchini Frittata © John Kernick Chef Chris Behr tucks tender asparagus and zucchini into beaten eggs, cooks the mixture on the stovetop just until it starts to set, then arranges delicate zucchini blossoms and dollops of creamy ricotta over the top before finishing the frittata in the oven. Get the Recipe Save 14 of 20 Sautéed Cauliflower Frittata with Thyme © John Kernick Nancy Silverton finishes her frittata, studded with garlicky sautéed cauliflower florets and onion slices, with a sprinkle of breadcrumbs and thyme for an herbaceous crunch. Serve warm or at room temperature with truffle salt and balsamic vinegar. Get the Recipe Save 15 of 20 Yukon Gold Potato, Leek, and Fromage Blanc Frittata © Con Poulos Tangy and extra creamy, fromage blanc is matched with tender Yukon Gold potato cubes and thinly sliced leeks for a frittata you’ll come back to again and again. Get the Recipe Save 16 of 20 Frittata with Fresh Herbs © Tina Rupp Ribboned with snipped chives, tarragon, and both Parmesan and ricotta cheese, this frittata from 1995 F&W Best New Chef Anne Quatrano features the contrasting crunch of garlicky croutons. Get the Recipe Save 17 of 20 Potato Frittata with Prosciutto and Gruyère © James Baigrie Fast, flexible, and easy to reheat, this recipe is one the late, celebrated chef Tom Valenti recommended you have on hand when hosting houseguests. “A frittata is just as good, or maybe better, at midnight,” he said. Get the Recipe Save 18 of 20 Stovetop Asparagus Frittata © Chris Court 1990 F&W Best New Chef Nancy Silverton tops this single-serving frittata with roasted asparagus, salty prosciutto, and a silky-smooth dollop of crème fraîche. It’s ready in half an hour. Get the Recipe Save 19 of 20 Mini Herb Frittatas with Smoked Salmon © William Meppem For this elegant hors d’oeuvre from Tom Colicchio and Sisha Ortuzar, a vibrant frittata made with herbs and scallions is cut into bite-size squares, each crowned with a dollop of crème fraîche, a ribbon of smoked salmon, and a delicate sprig of dill. Get the Recipe Save 20 of 20 Frittata Sandwich © Matt Armedariz Skip the fork: It’s only logical to sandwich frittata wedges between toasted slices of buttery brioche. Here, the egg is chock-full of greens and mozzarella for a hearty bite. Get the Recipe Save Explore more: Food Recipes Breakfast & Brunch Egg Dishes Was this page helpful? Thanks for your feedback! Tell us why! Other Submit