The Only Frittata Recipe You’ll Ever Need

Frittata

So since we are still in the period known as the Nine Days (see more about this by checking out two of my earlier posts from last year, here and here, or by visiting Chabad.org by clicking here.) I thought I would give you a quick and easy meatless supper idea that has an easy base, that can then be customized to meet your family’s personal tastes. A frittata fits the bill on all those counts! It’s meatless, it’s easy, it’s quick and it is totally customizable! In fact, you can make two different flavours! Or you can just make a lot of frittata, ’cause to be honest, it tastes even better cold/room temperature the next day!

The recipe below will give you the basic technique along with a few winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.

Keep the size of your dish in mind:
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Be kind to your eggs:
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Mix-in moisture:
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first, otherwise it will make your frittata soggy.

Ingredients:
4 ½ tablespoons olive oil
¾ cup diced onions
12 large eggs
¾ cup milk
1 teaspoon salt
⅓ teaspoon pepper

To customize:
Provençal:
1 ½ cups sautéed diced red bell pepper
1 ½ cups sautéed zucchini
⅓ cup finely chopped fresh basil*

Italiano:
12 ounces vegetarian Italian sausage, browned and crumbled
¾ cup cooked broccoli rabe, cut in 2 inch segments*
⅓ cup grated parmesan cheese

Springtide:
3 cups sliced cooked asparagus*
6 ounces smoked salmon, chopped
⅓ cup chopped fresh chives*
⅓ cup chopped fresh parsley*

Greco:
1 ½ pounds baby spinach, wilted and squeezed dry*
¾ cup crumbled feta cheese
3 tablespoons chopped fresh dill*
3 tablespoons sliced scallions/green onions*

* Click here to learn how to clean basil, broccoli rabe, asparagus, chives, parsley, baby spinach, dill and scallions/green onions.

Directions:
Preheat your oven to 350°F. In a 10” oven-safe skillet over medium-high heat, heat the olive oil, then add the diced onions, and cook until softened, about 5 minutes. In a large bowl, whisk together your eggs, along with the milk, salt and pepper. Add whatever mix-ins you wish, any of the above suggestions, or one of your own creation.

Pour the egg mixture into the skillet, stir and cook, until the edges start to pull away from the pan, about 5 to 7 minutes. Bake at 350°F until set, about 16-18 minutes.  To serve, cut into wedges and serve with a nice side salad.

If you are using a baking dish instead of an oven safe skillet, you can start the frittata on the stove-top, then very lightly grease a 2 quart baking dish and carefully transfer the frittata to the dish, to finish baking in the oven. It won’t be as pretty, but it will do the job in a pinch.

Greek Orzo Salad

Greek Orzo SaladSo to end off pasta salad week, I thought I’d do one of my favourites. I love the tang of the olives, feta and artichokes, along with the kick of briney heat from the pepperonicini! For those of you that don’t like heat, you can reduce or even eliminate the use of the pickled peppers. For those that want a little bit more heat running through the salad, and not just on the bites that have bits of pepper, try adding some of the brine from the peppers to the dressing, swapping out for some of the vinegar. This is another salad, like most pasta salads, that gets better with time. This recipe will make 6-8 servings.

Ingredients:

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans artichoke bottoms, drained and roughly chopped*
2 tomatoes, diced (or about 20 cherry tomatoes, halved)
1 large English cucumber, diced
1 green pepper, diced
½-1 red onion, diced
1 cup crumbled feta cheese
1 cup black olives, preferably Kalamata, roughly chopped
3-4 pepperoncini, sliced thin (optional)
¼ cup chopped fresh parsley*
2 tablespoons lemon juice
6 tablespoons olive oil
5 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
½ teaspoon freshly ground pepper
salt to taste (if needed)

* Click here to learn about artichokes and parsley.

Directions:

Bring a large pot of lightly salted water to a boil. Add Orzo and cook for 8 – 10 minutes (or according to box instructions); drain.

In a large bowl combine the orzo, artichoke hearts, tomatoes, cucumber, green pepper, onion, feta, olives, pepperoncini and parsley. Toss to combine.

In a small bowl, mix together the lemon juice, olive oil, red wine vinegar, dried oregano, salt and pepper. Taste and adjust the flavours as needed. Pour the dressing over the salad and toss to combine. Chill for an hour in the refrigerator and then serve.

If you are preparing the salad a day ahead, do as detailed above, but leave out the tomatoes, cucumber, green pepper and feta, adding these ingredients right before serving, so they don’t become soggy.

Pasta Salad with Red Peppers, Chives, & Goat Cheese

Pasta Salad with with Red Peppers, Chives, & Goat CheeseThis is a nice light pasta salad that would go well with some crusty bread, or a light fish dish for a complete meal. I personally LOVE goat cheese, but you can add as little, or as much, as you like to this dish. If you wanted to make it more of a Greek style, change the goat cheese to feta, and the green olives to kalamata. This salad will serve 6-8 people. Enjoy!

Ingredients:

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
½ red onion, finely chopped
sea salt, to taste
coarsely ground black pepper, to taste
1 ½ cups frozen corn kernels
1 (12-ounce) jar fire-roasted red peppers, drained, rinsed, patted dry with paper towels, and chopped*
2 cups cooked shell pasta (about 1 ½ cups uncooked)
¼ cup chopped chives**
¾ cup chopped marinated pitted green olives (if possible, look for olives marinated in garlic and extra virgin olive oil from your deli olive bar)
1 pint cherry tomatoes, cut in half
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ – ½ cup crumbled goat cheese (to taste)

* You can also make your own roasted red peppers, using the recipe found here.
** Click here to learn how to clean chives properly.

Directions:

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the garlic and onion, and sauté for 3–4 minutes, or until onion is softened. Season onion with salt and pepper to taste. Add frozen corn to the skillet and sauté for 2–3 minutes. Mix in the red peppers and cook for an additional 2 minutes. Remove the skillet from the heat.

Transfer the onion, corn, and red pepper mixture to a large serving bowl. Toss in the cooked pasta shells, chives, olives, and cherry tomatoes. Season to taste with salt and pepper.

In a small bowl, whisk together the remaining oil, vinegar, mustard, oregano and thyme. Pour the vinaigrette over the pasta salad and gently toss to mix. Stir in the crumbled goat cheese. Cover with plastic wrap and refrigerate until serving time.

Note: Pasta salad can be made up to one day in advance.

Rice Stuffed Bell Peppers with Feta Cheese

Stuffed PeppersThis is a great dish for a weeknight, and will make those in your household that don’t eat meat very happy! Here’s a tip, when selecting bell peppers, choose those with 4 bumps or “legs” on the bottom to cook and select those with 3 or less bumps or “legs” to eat raw. This recipe will serve 6.

Ingredients:

1 cup wild rice blend
6 large bell peppers, tops trimmed off about ½ inch, cored and seeded
1 (341 ml) can of corn niblets
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped*
1 teaspoon fresh rosemary, chopped*
2-3 cloves garlic, minced
4-5 Kalamata olives, minced (optional)
1 ½ cups of your favourite tomato sauce
2 green onions, sliced*
Salt and Pepper to taste
Garnish with 2 sliced green onions, and remaining warmed tomato sauce, if desired.

* Click here to learn how to properly clean these herbs.

Directions:

Cook the rice according to package directions. Preheat oven to 350 degrees.

Heat a large pot of water to boiling and par-boil prepared green bell peppers for 5-10 minutes, depending on the thickness of the pepper. They should be softened but not cooked through. Drain and place in shallow baking dish coated with non-stick spray.

Stir feta cheese, corn, herbs, garlic, olives, green onions and salt and pepper to taste into cooked rice. Divide the mixture among the bell peppers and top with 1 cup of the tomato sauce. Bake until heated through, about 30 minutes. (May take longer according to the size of peppers. Insert a knife into the middle of the rice mixture and leave for a few seconds. Remove the knife and touch to see if it is hot. The knife should be hot to touch if the peppers are completely heated through.)

Garnish with additional sliced green onions and remaining warmed tomato sauce.

Mains: One Meat & One Dairy – And Everyone Is Happy!

Moussaka

Mousakas Latheros (Vegetarian Mousaka)

Ingredients:

4 medium eggplants
1 cup oil
3 medium potatoes, thinly sliced
2 large onions, thinly sliced
3 large tomatoes, peeled and seeded, finely chopped
3 garlic cloves, minced
Salt and pepper
1 cup milk
3 large eggs, beaten
8 oz. Feta cheese, crumbled

Instructions:

Preheat oven to 350 degrees. Remove the stems from the eggplants and cut lengthwise into thin slices. Sprinkle lightly with salt and set aside to drain in a colander. Heat the oil in a large skillet. Lightly sauté the potato slices over medium heat until they start turning golden, about 2 minutes. Remove from the oil with a slotted spoon and set aside. In the same pan, sauté the onions until they are soft and golden, then remove from the oil and set aside. Add the eggplant to the skillet and sauté until soft and lightly coloured. Remove from the skillet and layer the vegetables in a medium baking pan, beginning with the eggplant, then potatoes, then the onions, until all of the ingredients are used. In a bowl, combine the tomatoes, garlic, salt and pepper, and spread the mixture over the vegetables. In another bowl, thoroughly mix the milk, eggs and feta cheese. Pour this mixture over the tomatoes. Rock the baking dish gently to distribute the cheese mixture evenly. Bake for 45 minutes until the top is golden brown and crusty.

Greek Lemon Chicken 1

Greek Chicken

Ingredients:

8 boneless, skinless chicken breasts, cut into strips
2 lemons
4 large cloves of garlic, mashed
2 tablespoons fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
4-5 pepperoncini, sliced, plus liquid from jar
½ cup olive oil

Directions:

In a large container or freezer bag, place the chicken, the salt, pepper, sliced pepperoncini, and the mashed garlic. Rub the oregano in your hands to bring out the essential oils and add that to the mix. Zest the lemons, then quarter and squeeze the juice from the lemons into the mixture and add the lemons and zest as well. Lastly add the olive oil and about ¼ to ½ cup of juice from the pepperoncini to the mixture. Seal the bag or cover the container and toss the chicken around to make sure every bit is covered. Let marinate for 30 minutes to an hour in the fridge. Do not let it go overnight, as the acids in the salt and lemons will start to cook the chicken, and it will become rubbery. In a large skillet, sauté the chicken, (along with the bits of lemon, peppers and garlic) in the oil from the marinade. The chicken will brown up nicely. Sauté until cooked through. Serve over rice, couscous or orzo.

A Greek Chorus of Appetizers

Stacked Greek Salads

Stacked Greek

Ingredients:

4-6 large tomatoes, hothouse, beefsteak or even romas, sliced ¼” thick
8oz. feta cheese, sliced ¼” thick
1 red onion, sliced thin
1 cup olives, green or kalamata, sliced
1-2 english cucumbers, sliced ¼” thick
1 tablespoon dried oregano
½ cup olive oil
¼ cup lemon juice
salt and pepper

Directions:

On individual plates or a large serving platter, arrange 6 slices of tomato, then layer on top cheese, onions, cucumbers, some olives and sprinkle with some oregano and pepper. Then if possible (depending on your stacking skills), create another layer of the ingredients and finish off with a drizzling of olive oil and lemon juice. If needed, you can skewer the stacks with bamboo sticks to help balance everything.

Greek Dip

Greek Mediterranean Dip
Original recipe makes 10 servings

Ingredients:

1 (10 ounce) container red pepper hummus
1 (10 ounce) container of tzatziki
½ cup finely chopped Kalamata olives
½ cup finely chopped artichoke hearts
½ cup diced fresh tomato
¾ cup peeled and diced cucumber
¾ cup crumbled feta cheese
¼ cup finely diced red onion
¼ cup olive oil
1 teaspoon dried oregano

Directions:

This dish is great if you can serve it either in a glass pie dish that is wide and shallow OR a trifle dish that lets you see all the beautiful layers. It’s also really easy in that it’s just a “dump” recipe, where you can add a bunch of pre-made things together to make them look incredible. Start by spreading out the layer of the hummus, then the tzatziki. Then layer on the rest of the vegetables and then top with the cheese and onions. Drizzle over the olive oil and sprinkle on the oregano. Serve with toasted pita chips or tortilla chips and enjoy!

Spanakopita

Spanakopita

Ingredients:

½ cup olive oil, divided
2 large onions, chopped
1 clove garlic, minced
2 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 (16 ounce) packages fyllo dough

Directions:

Preheat oven to 350 degrees F (175 degrees C). Heat half of the oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. With a pastry brush, coat a 9″ x 13″ baking pan with some of the remaining oil. Lay a sheet of fyllo dough in the pan, brushing it with olive oil. Lay 4 more sheets of fyllo in the pan, brushing each with oil. Spread half the spinach mixture over the fyllo. Cover this with 3 more sheets of fyllo, brushing oil on each sheet. Spread the rest of the mixture over this and layer 5 more sheets, again brushing each sheet with oil. With a sharp knife, score the pie. Bake for 40 minutes.