Not really a frittata or an omelette - I called it a frittata because I didn't want to just call it Sesame-Ginger Delicious eggs. ;⁠)

On Easter Monday, it's traditional to enjoy Spaghetti Frittata made with eggs, salami, and leftover cheeses from making casatiello.

I've often heard people say dismissively, "They can't cook at all—they can't even make a frittata!" as if making a frittata in a skillet is the easiest thing to cook. That's not true; making a frittata, especially with lots of eggs and a good filling, isn't that simple. A few days ago, my father brought me plenty of wild asparagus, beautiful Tropea onions, and the freshest eggs. I immediately thought to use these spring delicacies to make a big frittata. I think it's a perfect main dish for an Easter Monday lunch.

First time making a frittata. Although I've made egg bakes many times...basically the same principle only starting the eggs on the stove first. Frittatas are a great way to use up odds and ends of leftover veggies, meats & cheeses.

Frittata is a very simple egg-based dish. You can prepare it in many ways and serve it hot or cold. It can be served as a main course or cut into pieces for an appetizer or snack. And who hasn't tried the classic frittata sandwich? Today, I'm making it with onion and fresh mint!

For a balanced diet, it's a good idea to eat eggs at least once a week. In our house, we only enjoy eggs as a frittata.

Perfect weekend breakfast, this recipe incorporates plantain which adds just the right amount of sweetness to the eggy dish. Try it out and thank me later...

Feel free to mix it up with your favorite breakfast meats and cheeses. Its great with smoked sausage or kielbasa too!

I fell in love with the word frittata before i ever created one. This recipe includes a basic frittata recipe which allows you to customize it however you'd like. The one i created was a roasted red bell pepper frittata which was a crowd favorite for Mother's Day.

Frittata is an egg based dish originating in Italian cuisine. Think of a large omelet baked in your oven with all the goodies mixed throughout instead of tucked inside.My favorite frittata combination is this one right here, and I was lucky enough to still have duck eggs leftover from my latest farmer's market excursion when making it this time around so I was able to use 2 fewer eggs. Lol.Make sure you use an oven-safe skillet for this dish because you'll be going from stove top to oven.

Do you remember that scene in the movie Ratatouille when the food critic Anton Ego tastes Remi's ratatouille and is instantly transported back to his childhood, remembering the dish his mother used to make? Some flavors just taste like home—quick dinners made with a few simple ingredients, but lots of love. Potato frittata is one of those dishes. My mom always made it for me in the evening, and it was such a treat. It's a recipe worth passing down, so I'm happy to include it here. My mom also makes it the same way with zucchini or asparagus.

I wanted to eat a fluffy frittata. So, I made this by adapting Bill Granger's fluffy scrambled eggs.It's important to fold the eggs. It's really delicious with black pepper! But, since I have kids, I made it with white pepper. You can also use a 26 cm frying pan; however, it may be hard to get in and out of the oven and may be heavy, so be careful. Recipe by Shake25