Crescents stuffed with eggs, ham, bacon and cheddar cheese will get your day off to a satisfying start. Use refrigerated dough to make them quick and easy. —Brittany Whitworth, Colorado Springs, Colorado
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California
“ ‘Frittata’ is Italian for ‘omelet,’ and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It’s great for a quick late-night bite.” Kim Sosebee - Cleveland, Georgia
Feel free to experiment with this versatile tart. Substitute ham or Canadian bacon for prosciutto, Swiss chard for spinach and your favorite kind of creamy cheese for Brie.Amy Tong, Anaheim, California
Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia
“While these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. They’re easy to prepare, easy to serve and will certainly become a brunch favorite” says, Michelle Anderson, of Eagle, Idaho.
“We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor.” —Teri Condon, Burley, Idaho
This cheesy, chock-full-of-flavor omelet is modeled after one Bernice Morris tasted and loved in a Marshfield, Missouri restaurant. “Mine is so hearty and rich-tasting that folks never guess it's low in fat,“ she confides.
Maple syrup, sage, thyme and a little Liquid Smoke lend comforting flavor to these hearty pork patties. "I developed the recipe with help from my neighbors who were willing taste testers," says Margaret Eid of Huron, South Dakota.