Recipes

This cheese-topped frittata is one of the best ways to have broccoli for breakfast. It's tasty, satisfying, and comes together in less than half an hour.

Golden brown on the outside, custardy and tender on the inside, this broiled omelet comes together in four ingredients and could not be easier to prepare.

This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on toasted English muffins on a bed of garlicky spinach and are then topped with a light cheese sauce spiked with smoked Spanish paprika.

This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.

Chef Daniel Patterson conceived of this unconventional method for making eggs: He beats the eggs, cooks them quickly in a vortex of boiling water, then immediately drains them. The result is super-creamy, perfectly scrambled eggs; topped with goat cheese sauce, the dish becomes a kind of reverse omelet. If you're scrambling just one egg, the cooking time will be 20 seconds. For four eggs, the time increases to 40 seconds.

Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.