Easy dinner recipes: Keep it simple with easy frittatas

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Pasta with broccoli and Italian sausage (Irfan Khan / Los Angeles Times)

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Boster, Mark -- - 127372.FO.0822.molina.MJB-(LosAngeles)-The Beef Tagliatta with Arugula Salad at Osteria Mozza one of the hottest restaurants in Los Angeles right now. August 22, 2007 (Mark Boster / Los Angeles Times)

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Corn and shrimp make a great pair in this soup. (Kirk McKoy / Los Angeles Times)

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This dish comes together in less than a half hour. (Anne Cusack / Los Angeles Times)

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Lemon juice, red onion and tomato add summery flavors to a salad with shrimp finished with arugula and pine nuts. (Mel Melcon / Los Angeles Times)

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Savory stuffed French toast with bacon, dandelion greens and Gruyere cheese (Glenn Koenig / Los Angeles Times)

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Five -- yes, five -- different kinds of cheese. (Anne Cusack / Los Angeles Times)

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Buttery Cantal cheese, caramelized shallots and a little fresh thyme in between two grilled slices of bread. (Eric Boyd / Los Angeles Times)

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Mushrooms, cauliflower, artichokes, carrots, onions and fennel quickly simmered in a vibrant court bouillon and served with sauteed shrimp. (Glenn Koenig / Los Angeles Times)

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Rich and nutty. (Bob Chamberlin / Los Angeles Times)

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Flavor however you’d like. (Bob Chamberlin / Los Angeles Times)

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Grilled Russian kale salad with yogurt dressing and toasted hazelnuts. (Bob Chamberlin / Los Angeles Times)

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Gently rubbing a bright vinaigrette onto cut kale works to soften its texture, making for a wonderfully fresh salad with crisp, assertive notes. (Kirk McKoy / Los Angeles Times)

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Chopped kale and romaine are tossed with quinoa, almonds, raisins and parmesan cheese, with a bright lemon vinaigrette added just before serving. (Anne Cusack / Los Angeles Times)

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Velvety and rich. (Kirk McKoy / Los Angeles Times)

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Just a handful of ingredients -- including corn, clams and bacon -- come together in a dish that’s pure magic. (Anne Cusack / Los Angeles Times)

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Rich, sweet and perfectly crumbly. (Glenn Koenig / Los Angeles Times)

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Crunchy on the outside, soft and sweet on the inside. (Ricardo DeAratanha / Los Angeles Times)

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Are these ooey-gooey double-chocolate cookies from Milk the best ever? (Michael Robinson Chavez / Los Angeles Times)

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Lentils, colorful vegetables and rich feta are tossed in a tangy lemon vinaigrette. (Ricardo DeAratanha / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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Lentils and pancetta are a match made in heaven. (Kirk McKoy / Los Angeles Times)

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There’s tequila in the marinade. (Carlos Chavez / Los Angeles Times)

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One of the easiest dinners you could make. (Ricardo DeAratanha / Los Angeles Times)

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A great way to use leftovers. (Al Seib / Los Angeles Times)

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Grilling the lettuce lends depth of flavor. (Kirk McKoy / Los Angeles Times)

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This simple salad comes together quickly. (Carlos Chavez / Los Angeles Times)

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A different take on the chopped salad. (Stephen Osman / Los Angeles Times)

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Shrimp and basil make a nice combination. (Glenn Koenig / Los Angeles Times)

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Grated Parmigiano adds extra richness. (Glenn Koenig / Los Angeles Times)

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A great way to use extra zucchini. (Bob Chamberlin / Los Angeles Times)

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Heirloom tomatoes and watermelon work well together. (Anne Cusack / Los Angeles Times)

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Watermelon with mint and lime. (Ricardo DeAratanha / Los Angeles Times)

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Recipe: Cubed watermelon combined with feta, mint, a little jalapeno and a cumin-lime dressing.

(Gary Friedman / Los Angeles Times)

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Needs time to marinate, then grills in minutes. (Anne Cusack / Los Angeles Times)

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Fresh flavors of lemon and cilantro. (Glenn Koenig / Los Angeles Times)

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Light and refreshing. (Ricardo DeAratanha / Los Angeles Times)

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Fresh and bright. (Bob Chamberlin / Los Angeles Times)

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Now you can have your beer and eat it too. (Ricardo DeAratanha / Los Angeles Times)

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It comes together in minutes and can be flavored as you like. (Anne Cusack / Los Angeles Times)

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Now you can have your beer and eat it too. (Lawrence K. Ho / Los Angeles Times)

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Nice and tangy. (Glenn Koenig / Los Angeles Times)

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Fresh and creamy. (Glenn Koenig / Los Angeles Times)

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Yellow crookneck squash is perfect for stuffing. (Kirk McKoy / Los Angeles Times)

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Garlic and herbs give this stuffing extra flavor. (Bryan Chan / Los Angeles Times)

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Melt a little cheese over right before they’re done. (Al Seib / Los Angeles Times)

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The chicken chili from Jason’s Deli makes a hearty dish. (Ricardo DeAratanha / Los Angeles Times)

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When you’re looking for a dinner idea with a little more substance, but still want to put food on the table fast, you can’t go wrong with hash. (Anne Cusack / Los Angeles Times)

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Braised chicken with capers and new potatoes. (Bob Chamberlin / Los Angeles Times)

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Feel like tackling a Thomas Keller recipe? In this recipe adapted from Keller’s “Ad Hoc at Home,” crisp, braised chicken thighs are at once rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour. (Gary Friedman / Los Angeles Times)

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Buttermilk soup with a drizzle of green oil and radish slices hits the spot when the mercury soars. (Bob Chamberlin / Los Angeles Times)

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Cucumbers and yogurt are a refreshing combination in this soup. (Bob Chamberlin / Los Angeles Times)

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A beet-and-pomegranate salad is brought to life from “The Book of New Israeli Food,” an inspiring gateway into present-day Israel. (Michael Robinson Chavez / Los Angeles Times)

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Chef Christian Shaffer’s beet salad. (Mel Melcon / Los Angeles Times)

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Beets with lavender and crushed blackberries are topped with frothed whole milk. (Glenn Koenig / Los Angeles Times)

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The quinoa salad on the menu at M Cafe. (Ann Johansson / For The Times)

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Shiso is a natural with tuna, adding a fragrant green note to an easy sandwich of salty capers, meaty Italian tuna and sweet tomatoes. (Gary Friedman / Los Angeles Times)

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A croque-monsieur prepared on a panini grill combines Gruyère cheese and Black Forest ham into a sublimely golden melt. (Mel Melcon / Los Angeles Times)

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Put your fish and slaw combo between a couple of slices of bread. Toss shredded radicchio and red cabbage with capers, olives and a light vinaigrette for an assertively colorful slaw. Slather thick toasted pumpernickel slices with Dijon mustard and creamy horseradish, and fill with the slaw and lightly floured cod pan-fried to a crisp golden brown. (Spencer Weiner / Los Angeles Times)

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Pink grapefruit salad with crab (Kirk McKoy / Los Angeles Times)

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Curried cantaloupe slaw (Ricardo DeAratanha / Los Angeles Times)

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The fish cooks up in almost no time -- 4 to 5 minutes on each side, just until the prosciutto is lightly crisped. (Robert Gauthier / Los Angeles Times)

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If you’re thinking about grilling something up for dinner, consider flank steaks with fresh chimichurri sauce. (Gina Ferazzi / Los Angeles Times)

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If you don’t mind getting your hands dirty at dinner, you can’t go wrong with the peel ‘n’ eat shrimp recipe David Lentz of The Hungry Cat shared with us. (Stephen Osman / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. (Glenn Koenig / Los Angeles Times)

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Sandwiches, simple to make and adaptable to almost any ingredients you have on hand, are a perfect choice whether you’re feeding the family or flying solo. (Ricardo DeAratanha / Los Angeles Times)

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It’s unapologetic goodness on a plate. (Bob Chamberlin / Los Angeles Times)

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Yakitori is a perfect, laid-back approach to a meal, whether you’re serving a backyard full of guests, or just the family. (Richard Hartog / Los Angeles Times)

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For something on the lighter side, these bread salad skewers with sherry vinaigrette from Matt Armendariz are bright, colorful and oh-so-flavorful. (Glenn Koenig / Los Angeles Times)

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For dinner tonight, how about getting outdoors and throwing something on the grill? (Glenn Koenig / Los Angeles Times)

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Pasta, butter, lemon, basil, cream, Parmigiano and freshly ground black pepper. Could dinner possibly get any easier? (Kirk McKoy / Los Angeles Times)

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Dinner doesn’t get much better -- or more simple -- than quesadillas. Melt some cheese over a warm tortilla, add an extra filling or two, and you’re good to go. (Lawrence K. Ho / Los Angeles Times)

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In this Filipino take from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It’s a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour. (Ricardo DeAratanha / Los Angeles Times)

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Thinking vegetarian? Look no further than Coral Tree Cafe’s hearty vegetable soup. Fresh vegetables simmered with barley in a hearty broth, it makes for a perfect one-dish meal. What’s more, you might not even notice it’s vegetarian. (Of course, you can add some meat or doctor the ingredients to suit your taste.) (Glenn Koenig / Los Angeles Times)

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Craving mushrooms? Have we got a creamy mushroom and roasted onion soup for you. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base in this soup from The Cave at the Ventura Wine Co. Puree the mushrooms with heavy cream for a smooth, velvety finish, then stir in finely chopped roasted onion at the end. A thin slice of Parmigiano-Reggiano completes each serving. The soup itself comes together in about 40 minutes, though it will take a little advance planning to prepare the roasted onion (roast for about 1 hour at 400 degrees, then cool before chopping -- you could do this a day or two in advance and refrigerate until needed). (Stephen Osman / Los Angeles Times)

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This isn’t your ordinary chicken soup, each bite flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Craving chicken? Try Nordstrom’s chopped chicken salad. Both tart fresh apple slices and dried apple chips flavor this salad, tossed with sliced onion, lightly spiced candied almonds, julienned strips of chicken and creamy goat cheese. The salad is tossed with a bright Champagne vinaigrette. The whole recipe, including the candied almonds, comes together in about an hour, perfect as a side or a light meal. (Glenn Koenig / Los Angeles Times)

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Try the tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisee and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano. (Don Bartletti / Los Angeles Times)

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Chopped romaine lettuce tossed with fresh corn, avocado, cucumber and nicely spiced shrimp, this Chaya’s chopped salad is fresh and bright, and it packs no shortage of heat from its jalapeno-spiced dressing. (Kirk McKoy / Los Angeles Times)

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If you’re looking for something bright and fun this evening, this vegetable salad is a perfect choice. Fresh, lightly herbal, sweetened with a touch of honey and with just the right amount of tang, BLD tosses its homemade dressing with a wonderfully bright and colorful salad of crunchy fresh corn, edamame, roasted bell peppers and green beans, along with diced rich avocado and toasted cashews. They top the salad with fresh sprouts and a drizzle of nutty hemp seeds. It makes for a perfect side or light meal. (Anne Cusack / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Shaved asparagus with Italian coppa (Bob Chamberlin / Los Angeles Times)

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Cook a couple swordfish steaks in garlic and fennel for a few minutes on each side, then add a little white wine and whole cherry tomatoes and let the dish simmer away until the steaks are done. Remove the steaks and cook down the liquid with a little slivered fresh basil until it’s nicely thickened (yes, the aroma is amazing!), serve over the swordfish and you’re good to go. The dish takes about 40 minutes from start to finish. (Ricardo DeAratanha / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley, capellini al gamberetti, a pasta dish from Napoli restaurant in Loma Linda, doesn’t get any easier. Make it in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Comfort food doesn’t get much better -- or easier -- than a platter of enchiladas. Use leftover chicken (or pick up a rotisserie chicken from the store on your way home) to make these lightly spiced green enchiladas. You can prepare this meal in about an hour, and that includes making your own homemade tomatillo salsa. (Kirk McKoy / Los Angeles Times)

By Noelle Carter

July 22, 2013 12:55 PM PT

When you’re looking for a simple one-dish meal, it doesn’t get much easier than a frittata. Combine a few ingredients from the store, or use leftovers from the fridge as inspiration for dinner tonight. This one-dish meal cooks up quickly, and works equally well served hot or cold.

A shrimp and basil frittata comes together with 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 -- the whole thing comes together in half an hour.

A simple prosciutto and onion frittata has only a half-dozen or so ingredients (well, seven, if you include the seasoning), and comes together in about 30 minutes. Serve it alongside a simple salad, and you’ve got dinner in almost no time!

RECIPES: 14 frittata recipes from The Times Test Kitchen

Another great way to make use of all that summer zucchini is to add it to a frittata -- this recipe combines fresh grated zucchini with rich feta and fragrant basil. The recipe makes eight medium or 30 mini frittatas, and can be made ahead of time and served warm or at room temperature (perfect if you’re planning ahead).
You can find all three recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

SHRIMP AND BASIL FRITTATA

Total time: 30 minutes, plus cooling time for the frittata

Servings: 6 as appetizer, 4 as main course

2 tablespoons butter

1/2 cup thinly sliced green onions (both green and white parts), about 4 onions

1/2 pound peeled small shrimp (70 to 100 per pound)

6 eggs

1/4 teaspoon salt

8 to 10 leaves of basil, torn into small pieces

1. Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium low heat. Add the green onions and cook until they’ve softened slightly, about 2 minutes. Add the shrimp and cook until they are firm, about 5 minutes.

2. While the onions and shrimp are cooking, beat the eggs, salt and basil with a fork in a mixing bowl just until the yolks and the white are thoroughly mixed, but don’t overbeat, which can make the frittata dry.

3. Add the egg mixture to the pan with the onions and shrimp and stir well to combine. Reduce the heat to low and cover the pan. Cook, without stirring, until the eggs have set, leaving only a top layer uncooked, about 10 minutes. Place under the broiler until the top is browned and puffy, 1 to 2 minutes.

4. To unmold the frittata, let it cool slightly in the pan. Use a spatula to loosen it along the sides, and then bang it firmly on a cutting board to release the underside. Slide it out onto a serving plate. Serve either hot or at room temperature. If you’re going to refrigerate the frittata, let it warm to room temperature before serving.

Each of 6 servings: 148 calories; 14 grams protein; 1 gram carbohydrates; 0 fiber; 9 grams fat; 4 grams saturated fat; 279 mg. cholesterol; 1 gram sugar; 225 mg. sodium.

PROSCIUTTO AND ONION FRITTATA

Total time: 30 minutes, plus cooling time for the frittata

Servings: 6 as appetizer, 4 as main course

3 tablespoons butter

1 cup thinly sliced onions

1/8 teaspoon salt

3 thin slices prosciutto (about 1 1/2 ounces), cut crosswise in 1/4-inch slivers

6 eggs

2 tablespoons chopped parsley

1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano, divided

1. Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium-low heat. Add the onion and salt, then cover the pan and cook until the onions have softened, about 5 minutes. Remove the lid and continue to cook, stirring occasionally, until the onions have lightly browned, about 10 minutes. Stir in the prosciutto and cook until softened, 2 to 3 minutes.

2. While the onions are cooking, beat the eggs with a fork in a mixing bowl just until the yolks and the white are thoroughly mixed, but don’t overbeat, which can make the frittata dry. Beat in the parsley and 1/4 cup Parmigiano-Reggiano.

3. Add the egg mixture to the pan with the onions and prosciutto and stir well to combine. Reduce the heat to low and cover the pan. Cook, without stirring, until the eggs have set, leaving only a top layer uncooked, about 10 minutes. Sprinkle with remaining 2 tablespoons Parmigiano-Reggiano and place under the broiler until the top is browned and puffy, 1 to 2 minutes.

Each of 6 servings: 164 calories; 8 grams protein; 2 grams carbohydrates; 0 fiber; 13 grams fat; 7 grams saturated fat; 237 mg. cholesterol; 1 gram sugar; 289 mg. sodium.

ZUCCHINI, FETA AND BASIL FRITTATA

Total time: 50 minutes

Servings: Makes 8 medium or 30 mini frittatas

3 medium or 4 small zucchini

2 large eggs, separated

1 1/3 cups coarsely grated feta cheese

1/4 cup chopped green onions

1/2 cup flour (or slightly more if necessary)

1/2 teaspoon baking powder

1 1/2 teaspoons chopped fresh basil or oregano (or half of each)

1/4 teaspoon black pepper

Olive oil for frying

1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.

2. In a large bowl, mix together the egg yolks, feta cheese, green onions, flour, baking powder, basil and pepper. Add the drained zucchini, and mix well. Whip the egg whites till soft peaks form and fold into the feta mixture.

3. Heat an 8-inch heavy or nonstick frying pan over medium-low heat and add just enough oil to cover the bottom of the pan. Pour enough batter to cover the base of the pan, a scant one-half cup for each medium frittata or about 1 heaping tablespoon for each mini frittata. Cook the frittatas until they are golden brown on one side and set in the center, about 3 minutes (the mini frittatas will take less time), adjusting the heat as needed so they don’t brown before they are set. Gently flip the frittatas over and lightly brown the other side.

4. Keep the finished frittatas in a warm oven until all the batter is used.

Each of 8 servings: 200 calories; 7 grams protein; 10 grams carbohydrates; 1 gram fiber; 15 grams fat; 5 grams saturated fat; 75 mg. cholesterol; 2 grams sugar; 335 mg. sodium.

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