frittata

Dense, fresh and robustly spiced, this is one of my favourite fritattas. The nutty bite of chickpeas rolled around in the orange oil oozing from the chorizo give the dish a substantial feel, making it good for a full meal not a just side dish. I've made it with spinach, chard and cavalo nero, play around with the flavours, it is very forgiving. —Hadyourtea?

This gorgeous frittata is super easy to make and is a wonderful showstopper to serve at breakfast or brunch. It features red onions, zucchini, thyme, and goat cheese. Zucchini flowers are optional but really put this dish over the top.

This recipe comes from the cookbook Tasting Paris by Clotilde Dusoulier. It's on the menu at Lazare, the classic French restaurant that Michelin-starred chef Éric Frechon runs within Paris’s Saint-Lazare train station.

This recipe is featured in the story, 5 Fluffy, Vegetable-Packed Frittatas to Add to Your Spring Rotation, sponsored by FreshDirect. —

This is one of my all-time favorite options when I need to pull dinner together quickly, from staples on hand, and it also provides outstanding leftovers for lunch. It tastes great at room temperature, making it perfect for a basket supper or lunch outside. If you’re serving with toast, you can skip the buttered bread crumbs.

Somewhere, in a book, I read about how Italians make frittatas with zucchini blossoms. Because they can. And over the years I've been training myself to make thinner frittatas with fewer ingredients and to let them cool to room temperature, like Italians do. Because everything they do seems better than what we do. -

Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt.

This is a delicious way to use up young, fresh turnip greens, and it's an easy weeknight dinner (or lunch) to boot! —Amanda Hesser

"Instead of cooking the eggs quickly in a hot oven," chef Andrew Feinberg says, "I cook them slowly in a low oven and the result is a very custardy and creamy texture that traditional frittata do not have." This recipe is adapted from Andrew Feinberg, chef/owner of Franny's and Marco's in Brooklyn, NY. —Genius Recipes

Lambsquarters is a delicious cooked vegetable, nutty and sweet on its own or incorporated as here in a flavorful frittata for a hearty brunch or supper on a summer evening. For best flavor and texture, make sure to use the top 4-6 inches of leafy tops of the plant before it seeds. Touted as an overlooked "superfood". —tama matsuoka wong