Frittatas no longer just for breakfast
These one-dish frittatas aren’t just for breakfast anymore
Easy and versatile, frittatas are one of our favourite “clean out the fridge” dishes. For the uninitiated, frittatas can best be described as a baked omelette or crustless quiche.
As long as you have eggs and an oven-safe pan or baking dish, you can add in any ingredients you like.
Following are two of our favourite recipes to get you inspired.
Our potato breakfast frittata calls for a whopping 20 eggs, but the recipe can be easily halved and baked in a smaller square pan.
Featuring potatoes, tomatoes, green onion and plenty of cheese, it’s like eating an omelette with a side of hash browns all in one bite.
The whipping cream helps to add volume and air, keeping the eggs fluffy and light.
Though we call it a breakfast frittata, this crowd-pleasing recipe can be served any time of day.
Packed with potatoes and onions, our Italian sausage and potato frittata is inspired by the Spanish tortilla.
Sausage, red peppers, Parmesan cheese, parsley and a dash of paprika add flavour and colour to this classic dish, though you are welcome to experiment with your favourite meats, vegetables, herbs and spices.
Serve the frittata with light, green salad for a complete meal.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.