5 quick and easy frittata recipes

Frittatas may sound and look fancy, but they are easy to make, versatile and perfect for breakfast or brunch, and yes, even dinner.

Heat a pan, add some beaten eggs and flavorings and slowly cook to puffed perfection. Serve slices hot, fresh out of the pan, or make the frittata ahead of time and cool to room temperature before setting slices out on the table.

Flavor the frittata with whatever you’ve got on hand: sautéed vegetables, leftover meats, fresh herbs, whatever cheese sounds good at the moment. Because sometimes, cooking should just be easy.

Shrimp and basil frittata

Shrimp and basil frittata

(Glenn Koenig / Los Angeles Times)

This dish comes together using only six ingredients (shrimp, eggs, green onions, butter, salt and fresh basil leaves). Make the frittata ahead of time, so it’s ready in the fridge when you need it, or whip it up when you get home.

Prosciutto and onion frittata

(Glenn Koenig / Los Angeles Times)

Another frittata using only a half-dozen or so ingredients (well, seven, if you include the seasoning), this one comes together in about 30 minutes. Serve it alongside a simple salad.

Zucchini, feta and basil frittata

Recipe: Zucchini, feta and basil frittata

(Bob Chamberlin / Los Angeles Times)

These frittatas combine grated small or medium zucchini with crumbly feta cheese, green onion and chopped fresh basil or oregano. Make perfectly sized individual frittatas or a bunch of tiny ones for dinner, saving any leftovers for snacks later.

Wild mushroom frittata

Thinly sliced wild mushrooms with tangy crème fraîche, Pecorino Romano, sliced garlic and shallot, and fresh herbs.
Recipe: Wild mushroom frittata

(Eric Boyd/Los Angeles Times)

Love mushrooms? You can’t beat this frittata combining thinly sliced wild mushrooms with tangy crème fraîche, Pecorino Romano, sliced garlic, shallot, fresh thyme and chives.

Artichoke and sun-dried tomato frittata

Canned artichokes need love too.
Recipe: Artichoke and sun-dried tomato frittata

(Glenn Koenig / Los Angeles Times)

The flavors of artichoke hearts and sun-dried tomatoes are combined with cheddar and Parmesan cheeses and fresh basil, parsley and chives in this colorful frittata.

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