You can shake up the ingredients in the frittata with what you have in the fridge. Add peppers instead of onions, add shredded kale instead of spinach, use cheddar instead of goat cheese. Your ...

Looking for an easy recipe to try tonight? Here & Now resident chef Kathy Gunst has a quick-and-simple dish for you. This recipe shows you step-by-step how to make a spinach and feta frittata using ...

The modern history of combining some variation of Frittata, Spinach, Broth, grated Parmigiano-Reggiano cheese, and a few meatballs, is not really new. If a variation of this combination sounds ...

This recipe is good for lunch or any time. It is easily doubled or tripled to serve more. Just use a larger pan. Your favorite grated or crumbled cheese, such as cheddar, gorgonzola, feta or Parmesan, ...

A frittata is so much easier to make than an omelet, and it can be served at room temperature. This frittata is so flavorful — it tastes like spring, with the leeks, asparagus and spinach. I love the ...

Preheat a large cast-iron skillet or griddle. Add the tomatoes, garlic cloves and jalapeños and roast over high heat, turning occasionally, until softened and charred in spots, about 12 minutes.

Get Marc Meyer's quick, easy brunch recipes. Jan. 15, 2009 — -- Chef Marc Meyer has spent two decades cultivating seasonal and sustainable cuisine. Now, he's sharing some of his brunch recipes ...

Place oven rack in top third of oven and preheat to 325 degrees. Heat 1 tablespoon olive oil over medium low heat in an oven safe 10 inch skillet. Add leeks, stir and cook for 8 minutes, stirring ...

Preheat the oven to broil with a rack in the upper third. Melt the butter in a 10-inch nonstick ovenproof skillet over medium-high. Add the sausage and break up meat into small pieces with a wooden ...

This potato, tomato, and spinach frittata is the kind of dish that proves you don’t need fancy ingredients to make something truly satisfying. Made in a single pan, it brings together tender sautéed ...