I also make a lot of Frittatas when have I guests to lunch. I make a big one in a lasagne pan.
These could work well for your family meals, OP.
Frittata ideas
All recipes make around 6 servings
Cook at 350F or 180C for 40 min - 1hr or more until set in middle. Time depends on thickness & ingredients.
I place garlic on table for guests (dried or fresh crushed) because my tum can’t handle it any longer.
Leek, gorgonzola
2-3 medium leeks or 4-5 small, chopped or thinly sliced. Saute 3 - 4 min
4-6 oz gorgonzola, crumbled
Pinch nutmeg or cinnamon
Pepper
Eggs 5 - 8
Cream or milk
Ham, emmenthal or cheddar
1.5 c cooked ham, skin removed, chopped
or cooked, chopped bacon
3/4 c emmenthal cheese, grated
Spinach - 2 c fresh and lightly cooked until wilted
or 1 pkg frozen, chopped, liquid squeezed out
Eggs 5 - 8
Cream or milk
1 Tbsp dijon mustard
Nutmeg
Pepper
Pesto, parmesan
1/2 c pine nuts, toasted in pan
1/2 c or more pesto
3/4 c parmesan cheese, grated
Eggs 5 - 8
Cream or milk
Pepper
Eggplant, roasted red pepper
1 lg eggplant, peeled, cubed
3 scallions, sliced
1 t Worcestershire sauce
6 oz jar of roasted red bell pepper, drained, chopped
1 onion, sliced
Salt eggplant pieces and let sit in colander in idk or over a plate for 1 hour. Discard liquid. Then rinse and drain.
Preheat broiler.
Cook onion and scallion in a bit of oil until onion just starts to caramelize.
Spray oil on a baking pan. Spread out eggplant. Spray oil on eggplant.
Broil on top rack for 3min. Flip pieces and broil 3 min more.
Make frittata as usual after above prep.
Crab meat - 1 c
Gruyere, grated - 1 c
Saga blue cheese, rind removed, chopped - 1 c
Nutmeg
Roquefort blue cheese
smaller amount parmesan
nutmeg
Mushroom, gruyere
8 oz wild mushrooms (morel, porcini, cremini, or chanterelle)
2 Tbsp butter, unsalted
1/2 c peeled shallots (minced in mini food processor)
1 Tbsp dry sherry
5 eggs
1/4 nutmeg, freshly grated
1.25 c whole milk
1.25 c cream
2.5 oz grated gruyere or aged gruyere
salt & pepper
optional: add 12 oz spinach
Gruyere, spinach
3 oz gruyere, grated
12 oz baby spinach leaves, stems removed, chopped
1 leek
Goat cheese
4 oz goat cheese, crumbled Ardsallagh
1/4 c grated gruyere
1/2 c parmesan, grated
cream
milk
small onion
thyme
Salt & Pepper
nutmeg
thyme leaves
Montrachet goat cheese - 1.5 c / 6 oz
Toasted pecans - 2/3 c
Thyme - 1 t fresh or 1/4 t dried
Pepper
Zucchini
6 small zucchinis, ends removed, thinly sliced
1 med onion
salt & pepper
1 t ground tumeric, optional
1/2 garlic cloves, minced
spinach leaves or flat leaf parsley
grated cheese
Sausage, bell pepper
3 lg links, removed from casing, crumbled, cooked
1/2 or 3/4 c cheddar or jack cheese
2 red / orange bell peppers, thinly sliced lengthwise
1/2 onion, chopped, lightly sautéed
Eggs 5 - 8
Cream or milk
Pepper
Roasted vegetable
1 small zucchini, 1inch diam slices
1 red bell pepper, seeded, chopped
1 yellow or orange bell pepper, seeded, chopped
1 red onion, chopped
Oil for roasting 2 Tbsp
3/4 c Gruyere, grated
Combine veggies in bowl with oil. Spread on baking pan and roast for 20 -30 minutes at 350F.
Grease casserole dish, add veggies, then other ingredients.
Frittata may take less time to cook due to cooked, hot veggies. Check at 30 minutes.
Broccoli & cheddar w/ onion
Mushroom, ham, brie
Mixed mushrooms - not button
2 shallots, sliced
Saute mushroom and shallot slices before adding to dish. Mushrooms should release water.
Remove rind from brie while room temp, refrigerate then chop
Crab, gruyere or havarti
1 lb fresh crabmeat, drained
4 oz or more gruyere, grated
1 tsp lemon zest
1 tsp or less dijon mustard
Turkey bacon, mushroom, Fontina
6 strips or more turkey bacon
3/4 c sliced mushrooms,
sautéed until water released (6 min)
2 shallots
spinach
1/2 c grated Fontina cheese
Nutmeg
Caramelized onion, mushroom, gruyere
1 lg onion, thinly sliced, sautéed til carmelized
8 oz mixed mushrooms, not button, sliced,
separately sautéed until water released (6 min)
Dijon mustard
2/3 c gruyere, grated
1 t dry thyme
Nicoise fritatta minus tuna
Olives
Green beans, blanched
Tiny red potatoes
Anchovies
Tomatoes
Lorraine
Spinach, wilted
Gruyere
Chopped bacon, cooked tender
Nutmeg
Pancetta, mushroom, sage, caramelized shallots
4 oz pancetta, diced ( or 3 slices thick-cut bacon)
1 tbsp butter
3 shallots, sliced (makes 1 cup)
1 lb oyster mushrooms
8 oz baby bella mushrooms, sliced
1 tbsp fresh sage, chopped
1 tsp fresh thyme
Salt and pepper to taste
1 cup fresh arugula
6 eggs
1½ cups heavy cream
1½ cups whole milk
salt & pepper
1 tsp smoked paprika
1 cup gruyere cheese