I think of frittatas as the lazy cook’s omelette, perfect for those nights when eggs and a few odds and ends are all you’ve got in the fridge. They’re so simple to whip up without the precise technique omelettes require. Did you know that many chefs test potential hires by having them make omelettes? But just because they’re easy doesn’t mean you’re skimping on flavor. Like their omelette cousins, frittatas offer endless possibilities for fillings, making them ideal for using up those leftover veggies, meats, herbs, or cheese you’re not sure what to do with. Frittatas can be made in advance and served as a brunch, lunch or light dinner. Plus, they’re delicious both warm and at room temperature, so extra slices make a great grab-and-go lunch or a no-fuss picnic option. Below, I’ll share my technique and tips for making the best frittata, as well as some ideas for fillings. As long as you follow the basic formula, it’s all about using what you have and getting creative — have fun with it!
Frittata Filling IDEAS
- Veggies include bell peppers and broccoli.
- Leafy Greens: arugula, spinach, kale,…