Eggs are great for breakfast, but they can be even better for a quick and easy dinner. In this week’s Recipes for Health, Martha Rose Shulman extols the virtues of the oven-baked frittata.
Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch.
Here are five new recipes for whisking up a healthful frittata.
Baked Tunisian Carrot, Potato and Tuna Frittata: Many Tunisian cooks add tuna to their omelets, but it’s important to make sure the tuna is packed in oil.
Greek Baked Squash Omelet: Yogurt lends this omelet a light, fluffy texture, not to mention calcium and protein.
Baked Frittata With Green Peppers and Yogurt: This beautiful bright yellow omelet will puff in the oven and then settle as it cools.
Baked Ricotta Frittata With Fresh Mint: This Italian frittata is delicate and easy to make.
Baked Tunisian Eggplant and Pepper Frittata: This Tunisian omelet can range from mildly spicy to very spicy, depending on your taste.
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