When you're short on time and/or energy, dinner doesn't get much easier than a frittata. Heat a pan, add some beaten eggs and flavorings and cook to puffed perfection. That's it.
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 (even leftovers in the fridge). Serve slices hot, fresh out of the pan, or make the frittata ahead of time and cool to room temperature before setting slices out on the table.
Starting to notice zucchini in the markets? These frittatas make excellent use of this summer vegetable, combining grated small or medium zucchini with crumbly feta cheese, green onion and chopped fresh basil or oregano. Make perfectly sized individual frittatas or a bunch of tiny ones for dinner, saving any leftovers for snacks later.
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A simple prosciutto and onion frittata has only a half-dozen or so ingredients (seven, if you include the seasoning), and comes together in about 30 minutes. Serve it alongside a simple salad, and you've got dinner in almost no time!
Food editor Russ Parsons has a recipe for shrimp and basil frittata that's about as easy as it gets with only six ingredients (shrimp, eggs, green onions, butter, salt and fresh basil leaves). Make the frittata ahead of time, so it's ready in the fridge when you need it, or whip it up when you get home -- the whole thing comes together in only 30 minutes.
For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at email@example.com.
Zucchini, feta and basil frittata
Total time: 50 minutes
Servings: Makes 8 medium or 30 mini frittatas
3 medium or 4 small zucchini
2 large eggs, separated
1 1/3 cups coarsely grated feta cheese
1/4 cup chopped green onions
1/2 cup flour (or slightly more if necessary)
1/2 teaspoon baking powder
1 1/2 teaspoons chopped fresh basil or oregano (or half of each)
1/4 teaspoon black pepper
Olive oil for frying
1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.
2. In a large bowl, mix together the egg yolks, feta cheese, green onions, flour, baking powder, basil and pepper. Add the drained zucchini, and mix well. Whip the egg whites till soft peaks form and fold into the feta mixture.