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  • [Trend Spotlight] Frittatas are the New Quiche

[Trend Spotlight] Frittatas are the New Quiche

Posted by janethelm
April 28, 2015
Featured in: Trend Spotlight
[Trend Spotlight] Frittatas are the New Quiche

by Janet Helm, MS, RD

[image: Leftover Spaghetti Frittata by Back to Her Roots]

One of the major food icons of the '80s, quiche, has been replaced by the frittata. Goodbye egg-filled pastry, hello to its crustless cousin.  No more shame due to the baggage of Real Men Don't Eat Quiche.  Now it's hip to whip up a frittata -- for breakfast, brunch or a simple, weeknight meal.  This open-faced omelette, which is Italian for the word "to fry," is the modern-day version of the quiche -- yet it's much more versatile (and healthier without the pie crust). A savory frittata is the ultimate canvass for an array of ingredients (even leftovers) -- and it's ideal for the growing trend of breakfast for dinner, or brinner, combined with a quick salad.

Healthy Aperture bloggers have created a wondrous variety of frittatas stuffed with a diverse range of vegetables -- from artichokes, asparagus and arugula to brussels sprouts, beets, broccoli, cauliflower, kale and zucchini.  While Quiche Lorraine with bacon was the old-school classic, frittatas on Healthy Aperture feature a variety of meats, including smoked salmon, pancetta, prosciutto, crab and chorizo. Some of the fun frittatas on the site include enchilada frittata, pizza frittata and frittata sandwiches.  There's even a recipe for making a frittata in your slow cooker

A cast-iron skillet is perfect for making a frittata, which starts on top of the stove and then finishes in the oven.  And of course, a cast-iron skillet makes a wonderful presentation -- as you can see from this trio on Healthy Aperture.

Rice Frittata with Caramelized Tomatoes, Asparagus and Smoked Gouda by Craving Something Healthy
Tomato Basil Frittata with Herbed Goat Cheese by Recipe Runner
Salmon and Caramelized Onion Frittata by Garlic and Zest

[Trend Spotlight] Frittatas are the New Quiche

Just like mini quiches (which were once a mainstay on wedding and baby shower menus), mini frittatas or frittata muffins are part of the growing frittata trend.  They're so simple to make in small muffin tins and provide built-in portion control. Take a look at these creations from Healthy Aperture bloggers.

Spinach and Cheddar Egg Muffins by The Iron You
Mini Pancetta Goat Cheese Frittatas by Joyful Healthy Eats
Mini Frittatas with Lox and Arugula by A Whole New Twist
Mini Tomato, Olive and Feta Frittatas by Bake Eat Repeat

[Trend Spotlight] Frittatas are the New Quiche

Some of the frittatas on Healthy Aperture are made with egg whites instead of whole eggs.  Heck, some don't even contain eggs.  Here are some of the creative vegetarian and vegan frittatas created by Healthy Aperture bloggers. 

Frittata Puttanesca by Keepin It Kind
Tofu Frittata with Smoky Eggplant Salsa by Noshed 
Cast Iron Teff Ricotta Chard Frittata by Kiipfit
Vegan Frittata with Quinoa Crust by Goodness Green

[Trend Spotlight] Frittatas are the New Quiche


Janet Helm is the author of the FOOD TRENDS Feature on HealthyAperture and is a registered dietitian who wears multiple hats – as a public relations executive, blogger and nutrition journalist. Currently, she is the Chief Food and Nutrition Strategist in North America for Weber Shandwick, a global public relations firm. Janet is also the co-founder of Healthy Aperture, founder of Nutrition Blog Network and author of The Food Lover’s Healthy Habits Cookbook. She blogs at Nutrition Unplugged and for WedMD and is a former media spokesperson for the Academy of Nutrition and Dietetics. She received a bachelor’s degree in mass communications and nutrition, and a master’s degree in dietetics from Kansas State University. Janet lives in Chicago with her husband and 10-year-old twins.
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