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...

These asparagus came from Sicily. My uncle picks them in his area during this season and sent me a good amount. With some of them, I made my classic frittata, which I’ll serve cut into squares so each guest gets a piece.

One of the tastiest frittatas to make—quick and delicious. Thanks to @veronicagirgenti's recipe, I swapped the ham for carrots and left the asparagus tips whole. Truly delicious!

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

I wanted to use leftover vegetables and make something healthy and yummy. This is how I made it but you can use whatever veggies you want.

I'm using muffin tins a lot to cook recently .it's cute fun food to the kids and a great serving size for me

Asparagus has a slightly bitter taste and is packed with nutritional benefits. It’s a natural diuretic, contains folic acid, and has antioxidant and anti-inflammatory properties. In my opinion, wild asparagus is especially delicious.

Hi everyone! Today, I'm sharing a true Italian classic: onion frittata. This dish brings back so many childhood memories—my grandparents used to tell us that when they were young, they didn’t have much to put on the table, so they made this out of necessity. Now, even though we have almost everything, we still crave those simple, genuine flavors. It’s perfect as an appetizer or a main dish, super easy, quick, delicious, and budget-friendly. With its slightly sweet flavor from all the onions, it’s sure to win everyone over!

This is my first attempt at a Frittata. Even before I tasted it I was excited about the flavours. The wilted kale was surprisingly fragrant. And then I marinated it with olive oil and lemon juice! Madness! I think I'm gonna enjoy this.

Spaghetti frittata is a traditional Neapolitan recipe. I often remember my mom making it whenever we had leftover pasta from the day before. It's perfect to take to the beach or on a picnic. This is a great fridge-clean-out and leftover recipe, delicious in any season! 😋 This frittata was made with a portion of spaghetti with fresh cherry tomatoes and basil, already seasoned.

I made this frittata with wild asparagus, which grows naturally in the countryside and uncultivated woodlands. It’s a very flavorful recipe, thanks to the slightly bitter taste of the asparagus. I enriched it with sheep’s milk ricotta and Pecorino cheese, as a tribute to the Lucania region. This is my mom’s recipe—just a few simple, delicious ingredients.