Every cook needs a frittata to call his or her own. A chubby, big-as-a-plate, well-done omelet with a generous amount of add-ins, the frittata is a cook’s tabula rasa and a host’s best friend. Known ...

An omelet is prepared at a higher temperature with critical timing. A frittata is cooked slowly over low heat and not folded ...

Welcome to Ask Elazar, a column in which Eater staff writer Elazar Sontag answers your highly specific and pressing cooking questions. I’m due to give birth soon, so if I can muster up enough energy ...

Add Yahoo as a preferred source to see more of our stories on Google. It’s the most important meal of the day and ultimately what drags us out of bed in the morning: breakfast. Whether you prefer ...

The frittata with peas and broccoli is a really, really good Italian dish that folks turn to when they want something tender ...

Getting your Trinity Audio player ready... This Christmas-morning frittata, in fitting with the season, is strung throughout with the green and red lights of spinach and tomato. Of course, you could ...

Chef-host Grant Sato delves into the world of eggs, demonstrating the proper ways to cook them. See him execute perfect soft-, medium- and hard-boiled eggs and various pan-fried preparations. Then he ...

With the first week of social distancing under our belts, it feels like a good opportunity to take inventory of the refrigerator and see what needs using up. This practice of eating down one’s pantry ...

A frittata is a hearty brunch option but is often loaded with potatoes, cheese, and sausage or bacon. For a more nutritious version, we nixed the meat and swapped out potatoes for broccoli. To make a ...

Rely on this frittata recipe when the greens in the refrigerator appear to be on their last legs. In this hearty, vibrant frittata, they’re born again. Any alliums, be they scallions, leeks or red ...