6 eggs. 2 1/4 cups grated cheddar cheese, American cheese, or Muenster cheese. 2 zucchini, coarsely grated. 1/3 cup raisins (optional) 3 scallions, 1 leek, or ½ white onion, finely chopped ...

Reviewers praised De Laurentiis’ easy, cheesy frittata. Home cooks on Food Network’s site chimed in with five-star reviews for the chef’s quick and filling egg dish.

Cheese is often the star of the show in many delicious breakfast dishes, and a frittata is no exception! When I’m hosting a brunch or a large gathering, I love making a Three-Cheese Frittata because ...

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 ...

So while I love a cozy sit-down breakfast, what I actually need is a meal that’s ready to go, easy to reheat, and nutritious enough to keep me going throughout the morning. When I want something sweet ...

KGMB9's Steve Uyehara may be eating his way across Japan, but before he left he and Sweetie Pacarro cooked up some quick meals for parents on the run this summer. Prepare egg mixture as directed ...

Whether you're cooking Easter brunch, lunch or dinner, these recipes for a frittata, Shepherd's pie, easy appetizer & pesto pasta salad do the trick.

Frittatas are easy to make and are versatile, perfect for breakfast or brunch, even dinner. Stop by the store for a few select ingredients, or improvise with what you have at home, and that ...

Preheat oven to 350 degrees F. In a baking dish, combine the cherry tomatoes, 1 tablespoon of olive oil and and pinch of salt. Roast for 15 to 20 minutes. Set aside to cool. Meanwhile, in a small ...

Let’s face it. There are some nights when all you want for dinner is something fast, thrifty and delicious. If a recipe can help me use up leftovers, too, that’s a bonus.

Broil until the top of the frittata is golden-brown in spots, about 3 minutes. Let cool in the pan for at least 10 minutes. Slice into wedges and serve warm or at room temperature.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil.