Photo by Iain Bagwell; written by Amy Machnak

Whip up a no-fuss baked omelet for a flavorful weeknight meal in a flash

Stephanie Dean,  – September 20, 2007

Artichoke, Leek, and Fontina Frittata

Think of a frittata as an omelet made effortless: no fussing or folding here. Just stir the ingredients together, pour into a skillet, briefly cook on the stove, and finish in the oven to create a crisp, golden top.

Our cheesy version is studded with a savory blend of artichokes, leeks, and crisp bacon. You can also try it with sausage and potatoes, or make it vegetarian by leaving the meat out altogether. Don’t feel like shopping? Improvise with what you have on hand.

Frittatas are a great solution for using up all those leftover vegetables at the end of the week. Good-bye wasted produce, hello dinner.


Sausage and Potato Frittata

You can use any type of cooked sausage (pork or chicken) for this frittata; we liked the andouille, Cajun-style, and sun-dried tomato varieties.

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