Frittatas are a common feature at my family’s table. My husband makes a mean frittata—and by “mean,” I’m talking about amazing. Pack energy into your meal by way of protein and vegetables, and you can customize them a thousand ways. Need some ideas?
I love, love, love sun-dried tomatoes in a frittata. The savory, umami flavor of tomatoes is only deepened and intensified when they’re sun-dried or roasted, and the garlic and arugula create the most interesting blend of flavors in this dish.
Bacon, lettuce, and tomato is the order of the day for this frittata. The classic BLT has been reinvented Paleo style, with spinach standing in for the lettuce since it’s a healthier option with more nutrients.
I love my greens—but I don’t exactly love eating a mouthful of them raw. That’s another thing about frittata. It’s the perfect dish to pack with greens to change the texture of the whole bite and get the goodness in. The black olives give this one an extra fancy restaurant feel.
White potatoes are not usually encouraged in the Paleo way of eating, but this recipe was too good not to share. If you don’t want to use the potato, you could replace it with sweet potato and you’ll get an awesome result. I love the vegetable-heavy tune of this one!
If you thought the last recipe had flavor, give this one a try. Loaded with delicious bacon and bursting with sweet potato sweetness and red onion spice, this is a frittata you could easily count on as a filling and tasty dinner on a busy weeknight—or any night!
While this is called Easter Frittata, you could certainly make and enjoy it any day of the year. This recipe is suitable for the keto diet as well as Paleo, and it’s certain to be filling with 10 eggs, full-fat cream, many different vegetables, and bacon or pancetta.
This recipe has such a beautiful color and rustic yet classy look to it. It’s bulked up with plenty of asparagus, carrots, fresh spinach, Spanish onion, and sesame seeds. My favorite frittatas mix different flavors and textures for a full mouth experience like this one.
Ahh, the mini frittata. Mini frittatas are great for busy weekday mornings (or just a snack) when you need a quick breakfast that’s still nutritious and will keep you full until lunch. These have extra flavor from the Greek yogurt, but you can leave that out if you want to.
This frittata is painfully simple to make, and will feed you on a budget (as will most of these recipes, actually!). If you don’t want to use the Parmesan, leave it out and the frittata will still be great. But don’t skip the herbs and all those vegetables!
Here’s another portable frittata like the other mini ones we were checking out earlier. These are easy and can be made with or without the tomatoes, if you’re avoiding nightshades or more acidic foods. I love the basil in these!
This is a holiday star frittata because of its beautiful colors and design, but you could certainly serve it any time, and if you’re not feeling artistic (or your vegetables aren’t), you can skip the star shape. But you have to admit—it’s definitely part of the appeal.
This is another frittata with colors so lovely I could stare at it all day. This has an extra deep flavor from the balsamic vinegar and is so, so good. If you can’t get your hands on cavolo nero, you can use kale instead. And I’d go for the optional pesto.
This recipe might have a simple name, but the flavor is certainly not simple. This baby is made with shredded Brussels sprouts (yum!), yellow squash, bell peppers, onion, duck fat, herbs, and plenty of coconut milk for an absolutely heavenly flavor. Make this—you won’t regret it.
This frittata is so full of flavor, you’re going to wonder why you aren’t eating it every day. Sage, chorizo, baby tomatoes, spring onions, and a whole handful of basil work together to give this one a powerful punch—and the extra texture and magnesium from the pumpkin seeds is so unique!
This frittata is like a slightly less sweet version of some of the sweet potato frittatas we’ve tried so far. Butternut squash has a sweetness to it, but the mild, nutty, creamy flavor balances out the flavor profile, and the savory meatiness of this frittata is perfect.
I included this recipe because I am hopelessly in love with plantains. They make a perfect replacement for potatoes, and you can make them savory or sweet, mushy or tender-firm, depending on their color when you cook them. They are so good, and good for you, too!
Another version of the beloved mini frittatas, these muffin-form-breakfast jewels are made with ancho chilies, chopped kale, smoked Black Forest ham, olives, and herbs. They freeze especially well—I like to make frittata cups on the weekend and have them as easy reheatable breakfasts.
This frittata boasts some of the most unique ingredients on our list. The chicken in this recipe makes it especially hearty, and ideal for an easy dinner. The turnips add an earthy flavor, and the full-fat coconut milk and walnuts are healthy fats that are full of flavor.
Here’s another frittata so beautiful I’d like to hang it on my wall. That’s not weird, right? No. What would be weird is if you didn’t want to make it, even after learning it’s made with bacon, heirloom tomatoes, red onion, fresh basil, and cracked black pepper—oh, and that it’s so good for you!
When you combine red pepper and kale you get a tasty frittata. There’s plenty of protein from the eggs, plus the kale adds in more protein as well as minerals and vitamins. Red peppers add in a nice color, extra nutrients, and some fiber.
The beautiful thing about a frittata is that you can put whatever you want in it, really. We like to make something like this one at the end of the week when we have odds and ends in the fridge that need to be used up. You can leave the cheese out, if you prefer.
I’m loving the simplicity in these ingredients. This frittata cooks up quickly, with just 10 minutes on the stove and another 15 or so in the oven. I’m loving this frittata with a pile of fresh salsa and chopped herbs on top.
Bacon really does make everything better. So why not make up a vegetable frittata with your favorite mixed vegetables in it, and throw in some bacon for good measure (and good flavor, and good, filling fats)?
A frittata is basically a quiche without the crust, right? These crustless quiche cups are similar to frittata muffins, and are made with bacon, scallions, cherry tomatoes, yellow pepper, cracked black pepper, and delicious, smooth, coconut milk.
This frittata makes a great breakfast, snack, or other meal—but you could also add it to sandwiches or a salad as this blogger suggests. It’s delicious, colorful, and great for your body in any shape or form!
This frittata tastes a lot like a sausage pizza, as the title suggests. It’s all that basil, sweet Italian sausage, oregano, onion, garlic, mushrooms, and (optional, but delicious) cheeses. If you want to use the cream but don’t want the dairy, try coconut milk there instead.
Scroll past the other brunch recipes on the page for this delicious frittata stuffed with spring vegetables like asparagus and radishes. You can use whatever fresh herbs you like in this one—my personal favorite is basil.
When I was little, my dad kept a jar of pine nuts in the spice cabinet and I’d sneak them whenever I could. Sorry, Dad! Those little babies aren’t cheap. But they’re so good, especially atop this gorgeous and colorful frittata loaded with other amazing ingredients.
This easy frittata is a variation on what appears to be an asparagus theme. We can’t help it! Asparagus goes so well with eggs, apparently, and so do beautiful and savory sun-dried tomatoes.
This. Dish. Looks. Amazing. Imagine all those smoky flavors from the bacon and smoked salmon, the umami from the gooey roasted tomatoes. You’ve got a whole shredded zucchini in there too, for something green!
This frittata couldn’t be simpler, but it’s so flavorful with a quarter cup of pesto mixed in. You can use any pesto you like (or even another sauce…hmm…) but to make sure it’s Paleo-friendly, check that it’s dairy-free, or just make your own.
This frittata has twice as many eggs as it does ingredients in total. I’m sure you’re doing the math, so I’ll clarify—this frittata has only 5 ingredients in it! With 10 eggs, fat of choice, greens, basil, and a tomato, you’re all set for a great breakfast. Season and top with an avocado!
33. Curried Sweet Potato Frittata
Here’s a fun twist! This curried frittata is not short on either flavor or character, with its unique-to-frittatas seasonings and layers. If you’re feeling adventurous, you could even mix up the greens in this one, or replace the potatoes with about 12 ounces of chopped veggies.
Now this—THIS—is a frittata I could really get behind. My husband jokes that I like pizza (usually homemade, healthy pizza) a little too much, and maybe that’s true. But this one is especially nutritious, with mushrooms, spinach, and plenty of pizza flavor, and I would never feel guilty making it.