Feeding a crowd (or just yourself) is effortless and affordable with this tapas-inspired frittata. Store leftover wedges in an air-tight container in the refrigerator for up to five day for an instant meal — it can be served warm, cold, or at room temperature. Want to class it up ever further? Make an easy garlic aioli (read: garlic-spiked mayo) for dipping and/or smearing.
Roasted Red-Pepper-Machego Frittata
Serves: 4
1 tbsp olive oil, plus more for drizzling
1 medium onion, thinly sliced
2 bell peppers (red and/or yellow), seeded and thinly sliced
8 large eggs
1 cup grated manchego cheese (2- to 3-ounce piece)
Kosher salt and freshly ground pepper
2 tbsp chopped fresh basil
1 green onion, thinly sliced, plus more for sprinkling (optional)
Easy Garlic Aioli
Serves: 4
1/2 cup mayonnaise
1 to 2 cloves garlic, grated or pressed
2 tsp lemon juice
Kosher salt and freshly ground pepper
Spaghetti Carbonara Pie
Serves: 4
5 strips bacon
1 medium onion, finely chopped
Kosher salt
3 eggs
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Freshly ground pepper
8 ounce cooked spaghetti
1 cup frozen peas
Lemon wedges, for serving
Bistro Omelet With Arugula Salad
Serves: 1
For the salad:
1 cup arugula
2 tsp lemon juice
1 tbsp olive oil
Kosher salt and freshly ground pepper
For the Omelet:
2 ounces soft goat cheese
2 1/2 tsp olive oil
1 tbsp chopped mixed herbs (such as fresh basil, thyme, and chives)
Kosher salt and freshly ground pepper
2 large eggs
1 tsp water
Flaky sea salt, for sprinkling (optional)