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Flavorful Kosher Vegetable Frittata: A Wholesome Delight

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Dairy (Milchig)

A vegetable frittata is an easy, wholesome breakfast or light dinner: sautéed onion, red and green peppers, spinach and garlic set in eggs seasoned with nutmeg, topped with parmesan and finished in the oven.

Tips

Cook the vegetables until soft and any liquid has evaporated, especially the spinach, so the frittata isn’t watery. Pour in the eggs, let the edges set on the stove, then transfer to the oven to finish gently until just set in the center.

Kosher Notes

With milk and parmesan, the frittata is dairy. For a pareve version, use almond milk and leave out the cheese or use a pareve alternative. Check spinach for insects, and each egg for blood spots.

Leftovers

Leftovers keep 3 days; reheat gently.

Variations

A frittata is a great way to use up vegetables. Try zucchini and fresh herbs, roasted potatoes and onions, mushrooms and spinach, or sun-dried tomatoes and basil. Feta, goat cheese or cheddar can replace the parmesan. Cut into squares, a cooled frittata makes good brunch finger food and travels well for a dairy picnic or a break-fast after Yom Kippur.

Flavorful Kosher Vegetable Frittata: A Wholesome Delight
This kosher vegetable frittata is a vibrant and versatile dish perfect for any meal. Packed with colorful vegetables and savory flavors, it's a wholesome delight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 cups spinach fresh
  • 2 cloves garlic minced
  • 8 eggs beaten
  • 1/4 cup milk or almond milk
  • 1/4 teaspoon nutmeg ground
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Parmesan cheese grated

What I use for this recipe

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Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large oven-safe skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and bell peppers, sautéing until they begin to soften, about 5 minutes.
  4. Stir in the spinach and garlic, cooking for another 2-3 minutes until the spinach wilts.
  5. In a bowl, whisk together the eggs, milk, nutmeg, salt, and pepper.
  6. Pour the egg mixture over the vegetables in the skillet, gently stirring to combine.
  7. Sprinkle the top with Parmesan cheese.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
  9. Remove from oven and let it cool slightly before slicing. Serve warm.

Notes

For a dairy-free version, omit the Parmesan cheese or substitute with a plant-based cheese. The frittata can be refrigerated for up to 3 days. Reheat gently in a skillet or microwave.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 250
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 320mg 107%
Sodium 450mg 20%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 14g 28%
*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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