Great egg brunch recipes

Basic Egg Frittata Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Yields: 2 servings

4 eggs

1/4 cup liquid, such as milk, tomato juice, broth

1/4 tsp. dried thyme leaves OR herb of your choice

Salt and pepper, as desired

1 cup filling (see below)

2 tsp. butter or vegetable oil

Beat eggs, liquid, herb and salt and pepper in medium bowl until blended. Add filling; mix well.

Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until hot. Pour in egg mixture; cook over low to medium heat until eggs are almost set, 8 to 10 minutes.

Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. Cut into wedges.

Insider Info

This egg frittata recipe is perfect for brunch or a quick weeknight dinner. Fill with leftover cooked vegetables, potatoes or even rice.

Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.

For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.

Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.

Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.

Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.

Per Serving (without fillings; 1/2 of recipe)

Excellent Source: Protein, Vitamin D and Choline

Good Source: Vitamin A, Calcium, Folate and Iron

Calories: 193

Frittata Muffin Recipe

Prep Time : 10 minutes

Cook Time: 20 minutes

Yields: 6 servings/12 muffin frittatas

6 eggs

1/2 cup milk

1/4 tsp. salt

1/8 tsp. pepper

1 cup shredded Cheddar cheese (4 oz.)

3/4 cup chopped zucchini

1/4 cup chopped red bell pepper

2 tbsp. chopped red onion

Heat oven to 350 ∞F. Beat eggs, milk, salt and pepper in medium bowl until well-blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.

Bake in 350 ∞F oven until just set, 20 to 22 minutes. Cool on wire rack 5 minutes. Remove from cups; serve warm.

Insider Info

These flavorful muffin frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.

Quick breakfast solutions: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.

Lighter Option: This frittata muffin recipe can be made with reduced-fat cheese, if desired.

Per Serving (2 mini frittatas)

Calories: 164

2017 American Egg Board.

Basic Cheese Quiche Recipe

Prep Time: 30 minutes

Cook Time: 40 minutes

Yields: 6 Servings

1 cup shredded cheese (2 to 4 oz.)

1 Basic Egg & Lemon Juice piecrust (9-inch), baked

1 cup filling (see below)

6 eggs

1cup milk

1/2tsp. dried thyme leaves OR other herb; tsp. salt

Heat oven to 375 ∞F. Spreadcheese evenly in bottom of piecrust. Top with filling in an even layer.

Beat eggs, milk, salt and thyme in medium bowl until blended. Carefully Pour over filling in piecrust.

Bake in center of 375 ∞F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes. Cut into wedges.