Frittatas are not only quick and easy to prepare, but they’re a tasty and fairly inexpensive meal–well, providing you don’t go all fancy and toss in caviar and smoked salmon and the like. Although this recipe makes four nice-sized servings, our abbreviated family of three (You know exactly what you’re missing, Junior!) worked its way through the entire dish. But then, Senior and Junior Too were hungrier than usual. Oh, to have their metabolism…

1 tbsp olive oil

2/3 cup red onion, minced

8 thin asparagus spears, chopped

8 eggs

sea salt

ground black pepper

1 tbsp parsley, divided

2 large tomatoes, diced and divided

1/2 cup mozzarella cheese

1) Preheat broiler

2) Heat oil in large oven-safe skillet over medium heat; add onions and cook 5 minutes; add asparagus and cook 3 minutes

3) Meanwhile, beat eggs in medium-sized bowl and season with salt and pepper; add half the parsley

4) Pour egg mixture in pan over onions and asparagus; add half the tomatoes and stir gently; stand back and let frittata cook until eggs are almost set, about 5 minutes; remove from heat and sprinkle mozzarella cheese over top; place frittata under broiler and cook 3 minutes until cheese is melted and eggs are set and lightly browned; remove from oven

5) Top frittata with remaining tomatoes and parsley; serve with a lovely green salad

Servings: 4


Frittatas are fabulous and not to be limited to breakfast. The asparagus and spinach in this one make it quite tasty, but the thing that marks it as special is the caper-parsley sauce. Unfortunately, the skillet was scraped clean, leaving no leftovers for my lunch tomorrow. So sad 😦

Asparagus Frittata with Caper Sauce

3 tbsp olive oil, divided

1/2 lb asparagus, ends trimmed and cut into 2″ pieces

1 tsp sea salt, divided

1 tbsp fresh lemon juice

8 large eggs

1 cup milk

1 cup onion, finely chopped

3 cups fresh baby spinach, coarsely chopped

1/4 tsp ground black pepper

1/4 cup shredded Parmesan cheese

1 tbsp champagne wine vinegar (or white wine vinegar)

1 tbsp capers, drained

2 tbsp parsley, chopped

1 green onion, finely chopped

1) Preheat oven to 375 degrees

2) To large skillet (I used cast-iron), add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high; add asparagus, sprinkle with 1/2 tsp sea salt (reserving 1/2 tsp), and cook 3 minutes, stirring often; transfer asparagus to medium-sized bowl and toss with lemon juice; set aside

3) In medium-sized bowl, whisk eggs and milk; set aside

4) To same skillet, add onions (you should have enough oil left over from cooking asparagus but may have to add a bit more) and cook 5 minutes, stirring often; reduce heat to medium, stir in spinach and black pepper, and cook 1 minute; pour egg mixture into skillet and cook, stirring constantly 1-2 minutes  until eggs begin to set but are still quite wet; remove skillet from heat and scatter asparagus over top; bake in oven 12-15 minutes until frittata sets completely

5) Meanwhile, to small bowl add 2 tbsp reserved olive oil, vinegar, reserved 1/2 tsp sea salt, capers, parsley, and green onion; mix well and set aside

6) Sprinkle Parmesan cheese over top and cook additional 2 minutes until cheese melts; remove frittata from oven and spoon caper sauce over the top; serve immediately

Servings: 4


Potato-Potato being lovely little red potatoes and fabulously funky sweet potatoes. Then there’s the bacon–among other delicious ingredients that come together to make a wonderful meal. Many thanks to the Bacon Nation cookbook for the inspiring “Potato-Bacon Tortilla” that resulted in thumbs up all around. Lucky me, there’s a slice left over for my lunch tomorrow.

Potato-Potato-Bacon Tortilla

6 slices bacon

4 small red potatoes, cut into 1/2″ cubes

1 medium-sized sweet potato, peeled and cut into 1/2″ cubes

1 tsp sea salt, divided

1/2 tsp ground black pepper, divided

1 small red onion, diced

1 tbsp diced jalapeno pepper

9 eggs

1 cup diced tomatoes (I used quartered grape tomatoes)

olive oil (may or may not need)

1/4 cup grated Parmesan cheese

1 tbsp chopped parsley

1) Place broiler rack 6″ from broiler and preheat broiler

2) To large ovenproof skillet (I used cast iron) over medium-high heat, add bacon and fry each side 2-3 minutes until crisp; remove skillet from stove top, place bacon on paper towel-lined plate, and spoon off all but 2 tbsp of bacon fat from skillet (reserve balance for use later)

3) Return skillet to stove top and heat over medium; add red and sweet potatoes and stir to coat in bacon fat; season with 1/2 tsp salt (reserving 1/2 tsp) and 1/4 tsp black pepper (reserving 1/4 tsp); cook, stirring every few minutes, 15-20 minutes until a fork easily pierces potatoes; transfer potatoes to medium-sized mixing bowl and set aside

4) Add 1 tbsp reserved bacon fat to skillet and heat over medium; add onion and jalapeno and cook 5 minutes, stirring occasionally; remove skillet from heat and transfer onion mixture to bowl containing potatoes; set aside

5) Crack eggs into large mixing bowl, sprinkle with 1/2 tsp reserved salt and 1/4 tsp reserved pepper, and beat; gently stir potato-onion mixture and tomatoes into eggs; chop bacon

6) Return skillet to stove top, add 1 tbsp reserved bacon fat (if you don’t have any left, substitute olive oil), and heat over medium; pour egg mixture into skillet, scatter bacon over top, and cook (no stirring) about 3 minutes; gently pull tortilla from sides of skillet with spatula while tilting skillet to allow uncooked egg to flow underneath; reduce heat to low, cover skillet with lid, and cook 8-10 minutes until top is nearly set

7) Remove lid from skillet, sprinkle tortilla with Parmesan cheese, and place under broiler; broil 1-2 minutes until top of tortilla is set and cheese melts; remove from oven, sprinkle with parsley, and serve with a green salad; chow down!

Servings: 4-6


Frittatas have become one of my go-to meals. Not only are they relatively quick and easy to make, but the variations are endless. Though I used Sweet Apple Chicken Sausage in this frittata, you can easily substitute bacon, ham, prosciutto, or forego meat altogether. Don’t have fresh mozzarella? Substitute cheddar or swiss or…how about brie? Regardless, count on a delicious and filling meal.

Apple Chicken Sausage-Mozzarella-Potato Frittata

3 tbsp olive oil, divided

12 oz sweet apple chicken sausage (I used Al Fresco brand), diced

4 cups frozen Southern-style diced potatoes, thawed

1/2 tsp sea salt

1/4 tsp black pepper

3 scallions, sliced thin on the diagonal

1 cup diced fresh mozzarella

6 large eggs

1/4 cup milk

1) Preheat oven to 4oo degrees

2) To large skillet (I used cast iron) add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high heat; add sausage and cook, stirring often, 5-6 minutes until browned; transfer sausage to a bowl and set aside

3) Add reserved 2 tbsp olive oil to skillet and heat over medium-high heat; add diced potatoes, salt, and pepper and cook, stirring often, 7-8 minutes until browned; remove from heat

4) Scatter sausage, scallions, and mozzarella over potatoes and set aside

5) In medium-sized bowl, lightly beat eggs with milk; pour over potato-sausage mixture; cover frittata with aluminum foil and bake in oven 20 minutes; remove foil and bake additional 12-15 minutes until eggs are set and frittata is golden brown; serve immediately; going, going, gone!

Servings: 4-6


Junior Too grimaced when he saw me beating eggs with half-and-half (he’s not big on eggs), so I decided to make this egg-based meal special for my seafood lover by bypassing ham in favor of smoked salmon. Score! Both he and Senior devoured this tasty frittata, and though I would have preferred ham, I didn’t leave much on my plate either. Note: If you don’t own mini-casserole dishes, bake in a large casserole dish for an additional 15-20 minutes or until eggs are set.

Smoked Salmon-Tomato-Chive Mini Frittata

spray olive oil

1 cup grape tomatoes, halved

2 tbsp chopped fresh chives

2 tbsp chopped fresh parsley

1/4 tsp dried oregano

1 cup shredded Italian 6-cheese blend, divided

6 oz smoked salmon, flaked

8 eggs

3/4 cup half-and-half

1/2 tsp sea salt

1/4 tsp ground black pepper

1) Preheat oven to 425 degrees; oil 4 mini-casserole dishes with spray olive oil

2) Layer ingredients, dividing equally between casserole dishes: tomatoes, chives, parsley, oregano, 3/4 cup cheese (reserving 1/4 cup for topping), and salmon; set aside

3) In medium bowl, whisk together eggs, half-and-half, salt, and pepper; pour over tomato-smoked salmon layers; bake in oven 20-25 minutes until eggs are set; sprinkle reserved 1/4 cheese over frittata and bake additional 2-3 minutes until cheese melts; enjoy!

Servings: 4


Oh my, this Gordon Ramsay-inspired recipe is good. I mean, over-the-top-good. Some of my enthusiasm is probably due to the expectation that sweet potato in a frittata is too far out there to taste better than it sounds and that, even if I liked it, my guys would leave a mess of little orange cubes on their plate. Not–as in not a speck remaining on their plates. And then there were the complaints of “There isn’t any more?” ringing in my ears. Success!

Sweet Potato & Ham Frittata With Avocado Salsa


1 avocado, peeled, pitted, and diced

10-12 grape tomatoes, chopped

1/2 cup onion, diced

1/4 cup parsley, chopped

2 tbsp lemon juice

2 tbsp olive oil

1 tbsp sesame oil

1/4 tsp Tabasco sauce

1/2 tsp sea salt


1 tbsp olive oil

1 medium sweet potato, peeled and cubed (about 1/3″ square)

sea salt

ground black pepper

10 large eggs

1 cup deli-sliced ham, chopped

1/2 cup shaved Parmesan cheese

1) Preheat oven to broil

2) SALSA: In medium bowl, combine all salsa ingredients, toss well to coat; set aside

3) To large skillet (oven safe for broiling) over medium-high heat, add olive oil and sweet potato; lightly sprinkle with salt and pepper and cook, stirring occasionally, 5-6 minutes until sweet potato starts to turn golden

4) Meanwhile, whisk eggs in medium bowl

5) Reduce skillet heat to low and gently pour eggs over sweet potato (do not stir); cook approximately 5 minutes until eggs begin to set; distribute ham evenly over eggs, followed by Parmesan cheese; remove skillet from heat

6) Place skillet in oven under broiler and, keeping a close eye on frittata, broil until top sets and lightly browns, approximately 2 minutes; remove from oven, spoon salsa over top, and serve

Servings: 4 (well, with my growing guys, not exactly)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/16/12.


Happy Sunday! For brunch, I decided on a frittata, but not just any frittata. After going back and forth between adding goat cheese or cream cheese to the dish, I went the cream cheese route since my guys aren’t always enthusiastic about goat cheese. It was a good call, though I do believe goat cheese would have been equally tasty–perhaps more so.

Cream Cheese-Sun Dried Tomato Frittata

2 tsp olive oil

3/4 cup minced red onion

1/4 cup chopped sun-dried tomatoes

8 eggs

1 tsp Dijon mustard

1/4 tsp sea salt

3 oz reduced-fat cream cheese

1/2 cup sharp cheddar cheese

1 tbsp chopped parsley

1) Add olive oil to large skillet and heat over medium heat; add onions and sun-dried tomatoes; stirring occasionally, cook 5 minutes

2) Meanwhile, crack eggs into medium-sized bowl; add mustard and sea salt; beat mixture until well combined; set aside

3) Reduce skillet heat to low and add cream cheese to onion-tomato mixture; stir until cream cheese melts and coats onion and tomatoes; evenly distribute cream cheese-onion-tomato mixture across surface of skillet and gently pour egg mixture over the top; sprinkle with cheddar cheese and parsley; place lid on skillet and cook 12-15 minutes or until egg sets; serve with toast, preferaby smeared with apricot jam

Servings: 4