Food

16 Easy Omelettes, Quiches, and Frittatas for a Crowd

When you have a lot of eggs, there's nothing better

By SAVEUR Editors

March 8, 2016

Omelettes, quiches, and frittatas are among the most versatile of dishes: Equally good for breakfast or dinner, simple to make, and satisfying to eat. Here are our favorite ways to make them in bulk so you can feed an entire brunch crowd with one dish.

Related: How to Make a Spanish Tortilla

Mustard Tart — Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Get the recipe for Mustard Tart »Farideh Sadeghin

Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette — Roasting cherry tomatoes in an oven brings out their natural sweetness; salty salami is a perfect counterpoint.Yossy Arefi

Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi) — This variant of the classic Iranian frittata-like egg dish has become a popular street food in London. Feel free to add walnuts, barberries, or raisins to make it your own.Farideh Sadeghin

Date, Parsley, and Sumac Quiche with Crushed Almonds — Dates add a surprising sweetness to a creamy quiche sprinkled with crushed almonds.Yossy Arefi

Hangtown Fry — This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.Todd Coleman

Niçoise Salad Quiche — A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery, just-wilted lettuce.Yossy Arefi

Brown Butter, Peas, and Mint Omelette — Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.Yossy Arefi

Spanish Potato Frittata (Tortilla Española) — Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but chef Ferran Adria substitutes a generous handful of store-bought thick-cut potato chips.Penny De Los Santos

Fried Rice Omelette — In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage.Farideh Sadeghin

Watercress Ricotta Torte | Frederic Morin — Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart works wonders at brunch.Paul Sirisalee | Food Styling: Eugene Jho

Leek and Herb Frittata (Kuku Sabzi) — This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.Todd Coleman

Bright, sweet pesto and peppery arugula are a perfect pair in this creamy, rich quiche.Yossy Arefi

Persian Zucchini Frittata (Kuku Kadoo) — Put summer zucchini to good use with this flavorful Iranian frittata enhanced with ginger, garlic, and turmeric.André Baranowski

Grated Potato and Cheese Omelette — This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. It's perfect for brunch, and also—accompanied with a glass of wine and a green salad—makes a satisfying, affordable dinner.Tim Mazurek

Ricotta and Roasted Pepper Frittata — Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent.Andre Baranowski

Manresa Quiche — An extra-velvety quiche loaded with blue cheese for creaminess in a nutty spelt and whole wheat crust. Get the recipe for Perfect Blue Cheese Quiche With Whole Grain Crust »Matt Taylor-Gross

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