The Easiest Thing to Make for Thanksgiving Eve Dinner

A frittata is just the thing to make. 

An egg-based dish, a frittata is something between an omelet and a quiche. It is usually thicker and heartier than an omelet (and it’s not folded), and it typically has less dairy than a quiche and no crust. Frittatas are often started on the stovetop and then baked in the oven until set.

The best thing about a frittata is that you can customize it however you like. Simply precook any ingredients that won’t have time to cook through in the frittata (such as raw meats and more substantial vegetables) and add ingredients that don’t need precooking (things like baby spinach or cheese) before or along with the eggs (which you’ll want to whisk together with a little salt and pepper and maybe a splash of milk or cream). 

Meats such as sausage, bacon, prosciutto, and ham are all good choices, and most any vegetables work. Think peppers, onions, zucchini, tomatoes, broccoli, potatoes, and asparagus. Cheeses such as goat cheese, Parmesan, cheddar, Monterey Jack, and even cream cheese are all good choices. 

Pour the eggs over the filling ingredients and pop the frittata into the oven to set up. When the frittata comes out of the oven, you can sprinkle it with herbs or dollop on a creamy cheese like ricotta. Or you can even top it with a simple salad.

Feel free to freestyle and make a frittata that uses up any odds and ends in the fridge (you are trying to make room for the main event after all), or follow one of our tried-and-true recipes.

For a frittata that feels light but rich at the same time, try our Zucchini and Goat Cheese Frittata with Cherry Tomato Sauce. Before starting the frittata, we call for cooking down some cherry tomatoes with thinly sliced shallot. Then, we transfer the tomato mixture to a bowl and stir in rice vinegar and basil. We build the frittata in the same pan, first sautéing the zucchini until softened, then stirring in the eggs (enriched with a little half-and-half), and finally sprinkling some goat cheese and basil on top. We bake the frittata and serve it topped with the cherry tomato sauce.

As the name would suggest, our Pepper and Onion Frittata with Arugula Salad is chock-full of red bell peppers and onion. A simple salad of arugula, olives, and goat cheese, seasoned with lemon juice and olive oil, makes a light, fresh topping.

Our Smoked Salmon and Potato Frittata uses frozen hash browns to add a little heft. The potatoes get a headstart in the skillet before the eggs and smoked salmon are stirred in. A little cream cheese scattered on top and some everything bagel seasoning make this frittata reminiscent of a bagel. If you’re feeling ambitious, we include a little side salad of tomato and onion in the recipe.

For the mushroom lovers out there, our Mushroom and Chive Frittata has both creminis and shiitakes. They get sautéed with finely chopped onion to cook off some of their moisture. A little half-and-half added to the eggs helps them puff and keeps them tender. Lots of grated Parmesan cheese adds savory flavor, and minced fresh chives add freshness. 

Our Ham and Jack Frittata has Denver omelet vibes. The filling consists of some bell pepper and shallot, cooked until softened, and a little deli ham, cooked just until warmed through, plus Monterey Jack cheese. It gets a little extra flavor boost from whisking Dijon mustard into the eggs. 

Whether you choose your own adventure or try one of our frittatas, you’ll have lots of options for an easy throw-together meal on Thanksgiving Eve. Save your efforts for the showstopper the next day.