Gotta Frittata

Summer Sunday mornings find many preparing brunch for a crowd. While French toast and omelets remain classic brunch fare, you may be ready for something a little different.

A frittata is similar to an omelet but never folded. It is usually made with more eggs than an omelet and can feed more than one person. Frittatas often include herbs, vegetables and cheese. They are similar to quiche as well but never have a crust, making them lighter in calories. Frittatas are versatile because you can easily swap add-ins to create exciting new flavors any time.

Asparagus Frittata

Enjoy this pretty and delicious dish with your family this week:

  • 1 tablespoon butter, melted
  • 1 cup shredded cheddar cheese, divided
  • 2 scallions, checked and chopped
  • salt
  • 10 ounces fresh asparagus or frozen, thawed
  • 6 eggs
  • ½ cup milk
  • ½ cup flour
  • 1/2 teaspoon baking powder
  • 1 small onion, chopped
  • ½ a red bell pepper, diced
  • 1/4 teaspoon freshly ground black pepper

Prepare the frittata:

Preheat oven to 375 degrees. Grease a glass pie plate or 9” round pan with butter. Mix 1/2 cup cheese with the chopped scallions and set aside.

In a medium saucepan, boil asparagus in salted water for 2-3 minutes, until bright green. Drain well, cool and pat dry. If using frozen, thaw and pat dry.

In a large bowl, beat eggs until frothy using a whisk. Add milk and continue mixing. Stir in flour and baking powder. Add asparagus, diced peppers and onions and mix until well combined. Season to taste with pepper.

Pour into prepared pan and bake for 35 minutes. Remove from oven and allow it to cool. (Up to this point, the frittata can be prepared in advance.)

Preheat broiler or turn up oven temperature to 500 degrees F. Sprinkle with cheese and scallion mixture. Place pan in broiler or oven for a few minutes until cheese melts. Serve immediately. Serves 6

Breakfast Frittata

Feel free to switch the vegetables to your favorites like broccoli, peppers or squash:

  • 6 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon kosher salt, divided
  • 2 teaspoons light olive oil
  • 2 small Yukon gold potatoes, peeled and thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (2 ounces) fresh baby spinach
  • 2 cloves garlic, minced
  • 1 cup shredded cheese, such as mozzarella or cheddar

Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.

Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl. Set aside.

Heat oil in a 10”-12” cast iron skillet and add potatoes. Season with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, for 4 to 6 minutes or until tender and lightly browned.

Pile the spinach into the pan with the garlic, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts.

Add the cheese. Spread the vegetables into an even layer, flattening in the pan. Sprinkle the cheese on top and let it just start to melt.

Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.

Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.