Easy dinner recipes: Keep it simple with easy frittatas

Easy dinner recipes: Keep it simple with easy frittatas
Shrimp and basil frittata (Glenn Koenig / Los Angeles Times)

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. These one-dish meal cook up quickly and work equally well served hot or cold.

Shrimp and basil frittata: 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 -- the whole thing comes together in half an hour.


Prosciutto and onion frittata: Another frittata using 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!

Zucchini, feta and basil frittata: This frittata 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 the recipe below.


Total time: 50 minutes | 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.

Love cooking as much as I do? Follow me @noellecarter