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.

Classic Minestrone

minestrone 1

Ingredients:

¼ cup and 2 tablespoons olive oil
1 leek, thinly sliced*
1 small onion, diced
3 cloves garlic, minced
4 carrots, diced large
2 zucchini, sliced
1 (398ml) can cut green beans
4 stalks celery, sliced
12 cups vegetable/beef/chicken stock
2 (796ml) cans diced tomatoes, with juice
1 tablespoon chopped fresh thyme*
1 (796ml) can cannellini beans, with liquid
½ cup elbow macaroni
salt and ground black pepper to taste

Directions:

Heat olive oil in a large pot, over medium heat. Add the garlic, leek and onion to the pot, and cook until they become translucent. Add the carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 10 to 15 minutes, stirring the ingredients occasionally so that nothing burns. Add the stock, tomatoes and thyme, and scrape up the bottom of the pan to release any stuck bits. Bring the soup to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 to 45 minutes. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

* click here to see how to properly clean these ingredients.

Latkes – 3 Ways

Potato LatkeRegular Potato Latkes

Ingredients:

4 medium potatoes
1 onion
2 eggs
½ cup flour or matzo meal
1 teaspoon chicken soup mix (bullion)
1 teaspoon baking powder
1 teaspoon salt
Freshly ground pepper
Oil for frying

Directions:

Shred potatoes in a food processor. Rinse and drain the potatoes shreddings very well. Take half of the shreddings and puree them along with the onion. Add the eggs, flour, chicken soup mix, baking powder, salt and pepper to the puree. Mix the puree together with the remaining portion of shredded potatoes. Pour oil to about ⅛” depth into a large skillet. When hot, drop in potato mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Yields about 2 dozen or 5 dozen miniatures.

Sweet Potato LatkesSweet Potato Latkes

Ingredients:

2 lbs. sweet potatoes or yams
2 tablespoons matzoh meal or flour
2 eggs
1 teaspoon baking powder
1 – 2 teaspoons cinnamon (to taste)
¼ teaspoon nutmeg
¼ teaspoon cloves
Oil for frying

Directions:

Shred potatoes in a food processor. Rinse and drain the potatoes shreddings very well. Take half of the shreddings and puree them. Add the eggs, flour, baking powder, and spices to the puree. Mix the puree together with the remaining portion of shredded potatoes. Pour oil to about ⅛” depth into a large skillet. When hot, drop in potato mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Makes about 18 – 20 pancakes.

Zucchini LatkesZucchini Latkes

Ingredients:

2 medium zucchini
1 large potato
1 small onion
3 tablespoons matzoh meal or flour
1 teaspoon baking powder
2 eggs
½ teaspoon salt
½ teaspoon pepper
Oil for frying

Directions:

Shred the zucchini and potato in a food processor. Rinse and drain the potato shreddings very well. Remove the excess water from the rinsed potato shreddings and the zucchini shredding as well (you can put them in dish towel or cheesecloth and squeeze out moisture). Take half of the shreddings and puree them along with the onion. Add the eggs, flour, baking powder, and spices to the puree. Mix the puree together with the remaining portion of shredded potato/zucchini. Pour oil to about ⅛” depth into a large skillet. When hot, drop in batter mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Makes about 12 – 18 pancakes.

Moroccan Mains: Chicken & Couscous

tumeric chicken

Moroccan Chicken

Serves 8
Ingredients:

2 pounds skinless, boneless chicken breast meat – cubed
1 tablespoon and 1 teaspoon salt
olive oil
2 onions, diced
4-5 cloves garlic, diced
4 carrots, sliced ¼” rounds
4 stalks celery, sliced ¼” rounds
2 tablespoons grated fresh ginger root
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
3 cups chicken broth
2 cups crushed tomatoes
2 cups canned chickpeas, drained
2 zucchini, sliced ½” rounds
2 tablespoons lemon juice
Pepper, to taste

Directions:

Heat a large saucepan over medium heat adding a little olive oil. Season chicken with salt and pepper, and brown in the saucepan until almost cooked through. Remove chicken from pan and set aside. Sauté the onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve over the rice, plain couscous or the delicious couscous recipe below.

CouscousMoroccan Couscous

Ingredients:

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1″ pieces
2 zucchinis, halved lengthwise and cut into ¾” pieces
½ cup golden raisins (optional)
1 teaspoon kosher salt
grated zest of one orange
1 540ml can chickpeas, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint*

Directions:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

*To learn how to inspect fresh mint, click here.

Best Minestrone Soup

Minestrone

Ingredients:

3 tablespoons olive oil
4 cloves garlic, chopped
2 onions, diced
2 cups chopped celery
5 carrots, sliced in ¼” rounds
6 cups vegetable broth
1 796ml can diced tomatoes, with liquid
1 769ml can crushed tomatoes
1 540ml canned kidney beans, drained
1 540ml can green beans, drained
2 cups baby spinach, rinsed and checked*
2 zucchinis, quartered and sliced
2 yellow squash, quartered and sliced
1 teaspoon dried oregano
1 tablespoons dried basil
salt and pepper to taste
¾ cup pasta, seashell or ditalini, or your favourite shape
2 tablespoons grated Parmesan cheese for topping

Directions:

In a large stock pot, over medium-low heat, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes. Add broth, diced and crushed tomatoes and bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, squash, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. If the soup is too thick, or you would like more broth, you can add additional vegetable broth or water.

Fill a medium saucepan with water and add a heaping teaspoon of salt. You can omit the salt if you’re watching your sodium, but this is really your only chance to flavour the pasta itself. You could also add a teaspoon of bouillon to the water instead of salt. Bring the water to a boil. Add pasta and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

* To learn how to check spinach, click here.

Curry Chicken

Curry Chicken

Add a little Indian flair to your dinner table with this easy curry chicken. This recipe serves 8.

Ingredients:

2 pounds boneless, skinless chicken breasts, diced into large chunks
2 medium onions – thinly sliced
1 15 oz. can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
2 large Yukon gold potatoes, peeled and diced
1 large or 2 small zucchini, diced
2 cups coconut milk – light or regular
1 cup chicken stock – low sodium
1 5.5 oz. can tomato paste
4 tablespoons curry powder – salt-free
2 teaspoons salt
2 cloves garlic, chopped
2 teaspoons ground turmeric
4 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cracked pepper
2 tablespoon finely chopped or grated fresh ginger
1 fresh chili, sliced (optional)
1 stalk lemongrass, sliced (optional)
4 kaffir lime leaves, sliced (optional)
1 cup green peas – frozen
3-4 tablespoons lemon juice
cilantro – optional garnish
Rice

Directions:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices. If you are using the chili, lemongrass and kaffir leaves, add them now too. Add chicken breasts, onion, chickpeas, both kinds of potatoes and the zucchini. Using tongs, gently toss ingredients together to ensure everything is evenly coated. Cook on Low for 8 hours or High for 4 hours. Stir in peas and lemon juice 5 minutes before serving. Serve over rice and with plenty of fresh cilantro.

In order to make this ahead of time, simply whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices in a small bowl. If you are using the chili, lemongrass and kaffir leaves, add them now too. In a large gallon sized freezer bag, place the chicken and vegetables, except the peas, and pour your liquid spice mixture over everything in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the sauce over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the dish the same as above.

Sneaky Veggie Lasagna

Lasagna

Ingredients:

12 Lasagna noodles
2 cups Tomato sauce
1 Zucchini, medium
1 Eggplant, medium
1 Red Pepper
5 cloves of Garlic
Extra Virgin Olive Oil (EVOO)
2 cups Ricotta Cheese (or low fat creamed cottage cheese)
1 cup Parmesan Cheese
1 cup shredded hard cheese, like Mozzarella
2 eggs
Salt and pepper to taste

Preheat the oven to 400 degrees, and lightly grease or spray a cookie sheet. Wash all the vegetables, removing the stems from the larger vegetables. Slice the zucchini in half, lengthwise and place cut side down on cookie sheet. Slice the eggplant in half. Leaving the skin intact take a paring knife and gently slice around the rim of the flesh, then criss-cross the flesh of the eggplant. Place cut side down on the cookie sheet. Slice the pepper in half and remove the core and any seeds. Place cut side down on the cookie sheet. Wrap the garlic cloves in tinfoil, sprinkle with salt and pepper and EVOO, then make into a little baseball shaped package and place on the sheet. Sprinkle all the remaining vegetables with EVOO and salt and pepper. Place in the oven for around 15 minutes, checking to see how the vegetables are doing. The skins may blacken (especially on the peppers) this is NORMAL!! TIP: Keep your over door slightly ajar during this, so that you don’t set off your smoke detectors.

While the vegetables are roasting, bring a large pot of water up to a boil on the stove. Once the water has reached a rolling boil, add a heaping tablespoon of salt and drop in the pasta noodles. Cook, minus a minute or two, according the pasta’s directions on the package they came in. Drain the noodles into a colander and allow to cool so that you can handle them to layer.

Remove the roasted veggies from the oven. Allow to cool for a few moments while you reduce the oven temperature to 350 (for baking the lasagna) and while you set up your food processor with the metal chopping blade. In your food processor, add the cloves of garlic, the zucchini, the eggplant, minus the skin (which should just slide out since you scored it). For the pepper, try and remove as much of the pepper skin first before adding it to the mix, but you don’t have to be perfect. Give the vegetables a few whirls to break everything down. Next add the ricotta and parmesan cheeses to the mix. Hit the pulse button to mix it up, then add the eggs and a touch of salt and pepper to taste. Give it once last pulse to fully combine.

Lastly, in a 9×13 baking dish layer the lasagna as follows: Tomato sauce, Noodles, Cheese/Vegetable mixture, grated cheese, repeating until the dish is filled and ending with noodles, sauce and grated cheese. Bake at 350 degrees for 45 minutes or until brown and bubbly. Let sit for 15 minutes before cutting into, to allow the cheese to set.