14 frittata recipes from the L.A. Times Test Kitchen

Asparagus and ham frittata (Gary Friedman / Los Angeles Times)

April 24, 2013 1:27 PM PT

Heat a pan, add some beaten eggs and flavorings and slowly cook to puffed, golden-brown perfection. Frittatas are easy to make and are versatile, perfect for breakfast or brunch, even dinner. And you can flavor them with whatever you’ve got on hand: sauteed vegetables, leftover meats, fresh herbs, whatever cheese sounds good at the moment. Could it get any easier?

Zucchini-basil frittata (Mel Melcon / Los Angeles Times)

Nettle frittata with green garlic and ricotta (Mark Boster / Los Angeles Times)

Green chile, corn and zucchini frittata (Glenn Koenig / Los Angeles Times)

Click here for the recipe. (Bob Chamberlin / Los Angeles Times)

Shrimp and basil frittata (Glenn Koenig / Los Angeles Times)

Prosciutto and onion frittata (Glenn Koenig / Los Angeles Times)

Nancy Silverton’s frittata base (Gary Friedman / Los Angeles Times)

Nancy’s caramelized onion, goat cheese and olive frittata (Kirk McKoy / Los Angeles Times)

Nancy’s cherry tomato frittata (Kirk McKoy / Los Angeles Times)

Nancy’s onion, potato and bacon frittata (Kirk McKoy / Los Angeles Times)

Similar to a frittata, this savory egg tart bakes up in a springform pan. (Ricardo DeAratanha / Los Angeles Times)

When you want to impress the guests, try a crespeou, similar to a frittata. Omelet layers -- each individually flavored -- are stacked and pressed before serving. The finished slices make for a colorful, dramatic presentation. (Ricardo DeAratanha / Los Angeles Times)

Food