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Classic Kosher Vegetable Cheese Frittata Perfect For Brunch

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Dairy (Milchig)

A vegetable and cheese frittata is an easy brunch centerpiece. Eggs whisked with a little milk are poured over sautéed onion, red pepper, zucchini and garlic, topped with cheddar or Swiss, and finished in the oven until set.

Cook the Vegetables First

Sauté the vegetables until tender and their moisture has cooked off before adding the eggs. Watery vegetables make a soggy frittata. Pour in the eggs, let the edges set on the stove for a few minutes, then transfer to the oven to finish gently. It’s done when the center is just set. No oven-safe skillet? Transfer the mixture to a greased 9-inch pie dish.

Kosher Notes

This is a dairy (milchig) dish. Use cheese with a reliable hechsher, and check each egg for blood spots. It’s a good make-ahead dish for a Shabbat morning or Shavuot brunch.

Serving and Storage

Serve warm, at room temperature or cold. Leftovers keep for 3 days. Use whatever vegetables you have on hand.

Classic Kosher Vegetable Cheese Frittata Perfect For Brunch
This kosher vegetable and cheese frittata combines tender sautéed vegetables with creamy eggs for an effortless brunch dish that feeds a crowd.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium zucchini diced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1 cup shredded cheese cheddar or Swiss
  • 2 tablespoons fresh chives chopped

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Method
 

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Set aside.
  3. Heat olive oil in a 10-inch oven-safe skillet (cast iron works great) over medium heat.
  4. Add diced onion and cook for 3-4 minutes until softened and translucent.
  5. Add bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender but still have some bite.
  6. Add minced garlic and oregano, cooking for another 30 seconds until fragrant.
  7. Spread vegetables evenly across the bottom of the skillet. Sprinkle 3/4 of the cheese over the vegetables.
  8. Pour the egg mixture over the vegetables and cheese. Gently shake the pan to distribute evenly.
  9. Cook on the stovetop for 3-4 minutes without stirring, until the edges start to set.
  10. Sprinkle remaining cheese on top and transfer the skillet to the preheated oven.
  11. Bake for 12-15 minutes until the center is set and the top is lightly golden.
  12. Remove from oven and let cool for 5 minutes. Sprinkle with fresh chives before serving.
  13. Cut into wedges and serve directly from the skillet.

Notes

The frittata can be served warm, at room temperature, or cold. Store leftovers in the refrigerator for up to 3 days. You can substitute any vegetables you have on hand, just make sure to cook out excess moisture first. If you don't have an oven-safe skillet, you can transfer the mixture to a greased 9-inch pie dish before baking.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 425mg 18%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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