8 flavorful and flexible frittata recipes for breakfast, lunch or dinner - The Washington Post

Eggs are one of the home cook’s most handy blank canvases. That’s especially the case with frittatas, for which there is no need to play short-order cook for each person. Instead, the eggs are baked all together, on the stove top, in the oven, under the broiler or a combination. Choose a filling — cheese, vegetables, meat and even seafood — and load it as minimally or maximally as you want. Frittatas are easy to pull together with leftovers, too.

I’m more than happy to make and eat frittatas for breakfast, lunch or dinner, on their own, with a salad or between bread (focaccia and biscuits are two of my favorites). They’re wonderful warm but make great leftovers cool or at room temperature. Here’s a sampling of frittata recipes from our archives to help inspire you, though you should also feel free to riff given their inherent flexibility.

Frittata Affogata alle Lasagne, above. Packed with cheese and spinach and served with tomato sauce, this recipe channels lasagna but with less fuss. It’s ideal for two or three people, or one with leftovers.

Smoked Salmon Frittata. For a luxe brunch dish, combine hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese with the eggs.

Sheet Pan Frittata. A sheet pan makes frittata very easy to cut into squares for sandwiches. This recipe I developed also has the benefit of being great for clearing out the fridge. It’s very similar to another recipe I shared: Anytime Frittata.

Arborio Rice Frittata. Tender, plump grains of arborio rice, which is a standard in risotto, add heft and texture to this simple, flexible recipe. For a different starchy addition, consider Noodle Frittata, which uses Chinese egg noodles.

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