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 ...

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 ...

Tucci does not show his prep work on camera, but jumps straight into cooking, so the exact measurements for this recipe are ...

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 ...

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 ...

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 ...

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 ...

Despite the fact that I'm a huge egg lover (as evidenced by this story, this story, and this story), I didn't cook my first frittata until last year. For some reason it intimidated me, but it ...