Whether you are making frittata in the oven or omelet in the pan, the dilemma of the perfect side dish is always there. Deciding what to serve with frittata is often puzzling, but it shouldn’t be.
Depending on the ingredients of your main dish, you can combine different side dishes. For example, if your omelet is with zucchini, you will probably avoid accompanying it with fried zucchini.
Since eggs are highly proteic, what to serve with frittata should be a side dish that includes the other macronutrients so grains and veggies, which are perfect also if you are eating sunny-side-up eggs. Check out my go-to and easy-to-make side dishes for frittata everyone in my family likes.
What to serve with frittata – Easy ideas
Deep-fried cauliflower
This is more a wintery recipe but it makes a truly perfect side dish if you are looking for ideas on what to serve with frittata.
Cauliflower has a light and quite neutral flavor so it’s easy to combine with many dishes. My deep-fried cauliflower recipe is easy and crunchy so a great side dish to make children enjoy a veggie they might not otherwise.
Breaded with a batter made of flour, an egg, and salt, this is a light recipe that you can use to combine with many dishes but I find it particularly spot-on for frittata or omelet.
Green salad
I love to combine a fresh green salad with pretty much all my recipes, but when trying to figure out what to serve with frittata, this is usually my first thought.
Romaine, rocket salad, or any type of crunchy green leaves, better if all mixed, make for a perfect side dish for a frittata. Even if it’s a green salad, in winter, you can totally add some leaves of red radish: its bitter taste is what makes it a digestion aid!
I love the contrast crunchy vs soft and if I want to add a grain, I eat it with a piece of toasted whole-grain bread.
Mixed baked veggies
A tray of mixed veggies in the oven is always a great side dish for frittata. Depending on the season, the veggies vary. But since in summer, I don’t switch on the oven often, this is mainly what I serve with frittata in winter.
My mixed veggies tray in winter is usually made with pumpkin, daikon, sweet potatoes, and onions. If I make this in summer, I will bake zucchini, eggplants, and bell peppers.
Avocado toast
When I make my own piadina flatbread, the frittata can easily become the stuffing of my healthy sandwich. However, if I don’t have my bread ready, I like to accompany frittata with toasted rye bread topped with avocado, fresh cherry tomatoes, and fresh rocket salad.
The avocado can be either sliced or smashed and seasoned with fresh garlic, salt, oil, and mint guacamole-style. This way, I add the grain and the veggies to the proteins of the eggs.
Fried zucchini or eggplants
This is a kids’ favorite. Being deep-fried doesn’t make it ideal to consume every day, but from time to time, fried on good-quality extra virgin olive oil, makes it a gym for your liver!
These are very easy to make. Just coat the eggplants and the zucchini with a batter made with bread and an egg and then deep-fry them in hot olive oil. A necessary trick is to let the eggplants lose the excess liquid and their bitter taste.
Potatoes in the oven
If you are wondering what to serve with frittata when you don’t have much time to cook, then slide in the oven a tray of baked potatoes and you are sure to make everyone happy.
I use organic potatoes because I like to have them with their peel. When I make them as a side dish for frittata, I usually don’t season them too much because the frittata is already packed with flavor. I normally add to my potatoes a drizzle of olive oil, a pinch of salt, and a little black pepper. To spice things up, sometimes I also add a bit of smoked paprika.
Salad bowl
My salad bowls are usually more complete than a simple green salad. I mix a few types of cooked and raw veggies and a grain. When I want to make it a complete meal, I also add a protein source, but if I make it as a side dish for frittata, then I don’t need proteins in my salad bowl.
An example of a salad bowl to serve with frittata can include boiled beetroot, a cucumber, and a carrot cut into cubes, some sliced cherry tomatoes, and green such as Romaine in pieces or rocket salad. The grains I add are usually barley, quinoa, buckwheat, or farro.
Tomato salad
This is a fresh salad I often make in summer when tomatoes are sweeter. You can use your favorite tomatoes for this. I sometimes use cherry tomatoes, grape tomatoes that in Italy we call “datterini” (small dates), or also the larger vine tomatoes cut into small pieces.
I season the salad with olive oil, a pinch of salt, and some dried oregano. When I want to make it even more flavorful, I add crushed garlic and thinly sliced sweet onions.
Grilled mushrooms
If you are a fan of mushrooms and are wondering what to serve with frittata, this is an easy one. Pick your favorite type, which can be oyster or common white mushrooms, slice them, and season them with a drizzle of oil and a pinch of salt.
This seasoning is perfect if you are grilling them. If you want to make it a baked side dish for frittata, you can add to their seasoning chopped garlic and parsley.
Potato and green bean salad
This a spring side dish for frittata and one that is perfect to serve with my mushroom and artichoke frittata, which is also to be made in spring when the artichokes are in season.
To make this salad, you need to boil your potatoes and the green beans separately. Once they are cooked, you can season them with olive oil, salt, and pepper.
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