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Food

14 frittata recipes from the L.A. Times Test Kitchen

Asparagus and ham frittata  (Gary Friedman / Los Angeles Times)

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Heat a pan, add some beaten eggs and flavorings and slowly cook to puffed, golden-brown perfection. Frittatas are easy to make and are versatile, perfect for breakfast or brunch, even dinner. And you can flavor them with whatever you’ve got on hand: sauteed vegetables, leftover meats, fresh herbs, whatever cheese sounds good at the moment. Could it get any easier?

Zucchini-basil frittata

Zucchini-basil frittata  (Mel Melcon / Los Angeles Times)

Nettle frittata with green garlic and ricotta

Nettle frittata with green garlic and ricotta  (Mark Boster / Los Angeles Times)

Green chile, corn and zucchini frittata

Green chile, corn and zucchini frittata  (Glenn Koenig / Los Angeles Times)

Zucchini, feta and basil frittata

Click here for the recipe.  (Bob Chamberlin / Los Angeles Times)

Shrimp and basil frittata

Shrimp and basil frittata  (Glenn Koenig / Los Angeles Times)

Prosciutto and onion frittata

Prosciutto and onion frittata  (Glenn Koenig / Los Angeles Times)

Nancy Silverton's frittata base

Nancy Silverton’s frittata base  (Gary Friedman / Los Angeles Times)

Nancy's caramelized onion, goat cheese and olive frittata

Nancy’s caramelized onion, goat cheese and olive frittata  (Kirk McKoy / Los Angeles Times)

Nancy's cherry tomato frittata

Nancy’s cherry tomato frittata  (Kirk McKoy / Los Angeles Times)

Nancy's onion, potato and bacon frittata

Nancy’s onion, potato and bacon frittata  (Kirk McKoy / Los Angeles Times)

Nani's tortino di fagiolini

Similar to a frittata, this savory egg tart bakes up in a springform pan.  (Ricardo DeAratanha / Los Angeles Times)

Crespéou

When you want to impress the guests, try a crespeou, similar to a frittata. Omelet layers -- each individually flavored -- are stacked and pressed before serving. The finished slices make for a colorful, dramatic presentation.  (Ricardo DeAratanha / Los Angeles Times)

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