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Food Network Rating: (58 Reviews)
Total Time: 20 minutes   Yield: 6 servings
Level: Easy   Cuisine: Italian
Directions: Preheat oven to broil setting. In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 More »
Source: www.foodnetwork.com

The Only Frittata Recipe You'll Ever Need | Epicurious.com


May 5, 2015 ... A master frittata recipe, and six ways to customize it for breakfast, lunch, or dinner .

Frittata Recipe : Ree Drummond : Food Network


Get this all-star, easy-to-follow Frittata recipe from Ree Drummond.

Frittata Recipes - Allrecipes.com


Frittata Recipes. Italian-style omelets for stove top or oven. Great for breakfast, lunch, or dinner. Asparagus, Potato, and Onion Frittata. "To die for! I love to serve  ...

Sunday Frittata | The Pioneer Woman


Dec 30, 2013 ... So use this recipe only as a general guide. ... Frittata Now it's time to prep the ingredients: Slice the potato into slabs, then slice the slabs into ...

How to Make a Perfect Frittata - Bon Appétit | Bon Appetit


Jan 21, 2015 ... And if you're adding other tasty treats to the frittata, season them separately. Adjust accordingly if you're including already-salty ingredients, like ...

Mushroom and Spinach Frittata Recipe - NYT Cooking


Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly The frittata is great for dinner, breakfast, brunch or lunch.

Broccoli Frittata Recipe - Marc Murphy | Food & Wine


This simple, garlicky frittata is great for a healthy brunch or lunch.

How To Make a Frittata — Cooking Lessons from The Kitchn | Kitchn


Jan 10, 2017 ... Frittatas have saved me on more hungry weeknights than I care to count. As long as I have ... 6 to 8 large eggs, enough to cover the ingredients ...

Frittata Recipe & Video | Martha Stewart


Serve this easy-to-make frittata as an appetizer or main course for brunch. ... This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.