Frittata | ASweetLife

Mini Bacon & Kale Frittata for Two

As far as I am concerned, frittatas should be a staple in everyone’s diet. They are easy to make, infinitely adaptable, and delicious to boot. You can also tailor them easily to size, depending on how many you plan to serve. These mini bacon & kale frittatas are just right for two people, but you could easily make four, six, even twelve!

Asparagus & Goat Cheese Frittata

Frittata is the ultimate easy low carb dinner. It takes little effort to prepare and it always tastes delicious. And the flavor variations are virtually endless. Some lightly sautéed asparagus and some tangy goat cheese make this version a lovely springtime dish.

Roasted Tomato & Pecorino Breakfast Frittata

There is just nothing like a fresh tomato right out of your own garden. It’s far sweeter and juicier than store-bought tomatoes and you can pick it at the peak of ripeness. But even if you are not growing your own, you can get great flavor out of tomatoes by roasting them in the oven.

Swiss Chard, Onion and Cheese Frittata

This frittata is full of flavor and incredibly healthy, since Swiss chard is a nutrient dense vegetable that is rich in dietary fiber. I think it's a perfect dish for a weekend brunch, but could easily work for dinner, too.

Frittata with Fresh Herbs

Eggs are a staple in my house and are usually what I turn to when I cook for just myself. This frittata is perfect to whip up for a casual summer dinner, served with a simple green salad. Don’t feel “stuck” with the herbs that are in the recipe...

Yogurt Frittata

I don’t think there’s any dish, other than the frittata, that works perfectly for breakfast, lunch, or dinner. Frittatas are a cinch to pull off because, unlike with omelets, there's no flipping involved, and most of the cooking takes place in the oven.

Sunday Brunch: Asparagus and Smoked Salmon Frittata

Springtime is asparagus time in most parts of the world, so it's a perfect moment to make an asparagus and smoked salmon frittata recipe, which I've adapted from Tom Valenti's terrific new cookbook, You Don't Have to Be Diabetic To Love This Cookbook.