Veggie Frittata

When it’s time for a meatless meal I often go for a frittata. It’s quick and easy to cook and, accompanied by a salad and a hunk of bread, is filling enough for dinner.

I’ve made this veggie-cheese frittata many times, using different veggies (about 2 cups worth) and other meltable cheeses (cheddar, havarti, mozzarella) and if I have any, sometimes throw in some crumbled feta, blue or goat cheese.

This is a dish that works no matter what the season, but is especially good in summer when most of us want lighter food. Also — perfect during the Nine Days and for other meatless fast days.

Veggie Frittata

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 tablespoons chopped shallot

• 10-12 grape or cherry tomatoes, cut into pieces

• 3-4 large mushrooms, cleaned and chopped

• 1/2 cup chopped fresh spinach

• 1 tablespoon chopped parsley, optional

• 6 large eggs, beaten

• 2 ounces grated Swiss cheese

• salt and freshly ground black pepper to taste

Preheat the oven to broil. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot, tomatoes and mushrooms and cook for 3-4 minutes or until the vegetables have softened. Add the spinach and parsley, if used, and cook briefly, until the spinach has wilted slightly. Pour in the eggs and scatter the cheese on top. Sprinkle with salt and pepper if desired. Cook for about 4 minutes, stirring occasionally to allow the liquid egg to get to the bottom, until the eggs are still slightly liquid but nearly cooked. Place the pan under the broiler for 1-2 minutes or until the top is crispy and lightly browned.

Makes 2-3 servings

Shakshuka Frittata

A few weeks ago some food-blogger colleagues at MayIHaveThatRecipe.com posted a recipe for montadito - a kind of tapa with crunchy bread as a base (and almost anything on top). The tops on theirs were small, cut up chunks of eggplant frittata. You can find the recipe here.

I thought the idea was such a good one that I decided to embark on my own versions. My favorite was this one, a version of a version. That is, classic Shakshuka is made with braised tomatoes and peppers, a toss of feta cheese and poached egg on top. But I thought the vegetables and cheese could be cooked right along with the eggs, into a frittata.

You can eat the Shakshuka frittata by itself, of course. It’s a terrific brunch dish and way easier to cook than the traditional version.

But I cut it up to imitate my friends’ montadito and it became hors d’ouevre.

Nice thing about Shakshuka in frittata form — you can make it ahead and serve it at room temperature or reheat it.

Shakshuka Frittata

2 tablespoons extra virgin olive oil

1 medium onion, chopped

1 small red bell pepper, deseeded and chopped

1 Serrano chili pepper, deseeded and chopped

2 cloves garlic, chopped

1 cup halved cherry tomatoes

8 large eggs, beaten

2 tablespoons milk

2 tablespoons chopped fresh basil

1/2 teaspoon zatar

1-1/2 tablespoons butter

1 cup crumbed feta cheese

Freshly ground black pepper, to taste

30 1/4-inch slices baguette bread

2-3 tablespoons olive oil or mayonnaisparsley or basil leaves, optional

Preheat the oven broiler with the rack about 6 inches from the heat. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for one minute. Add the bell pepper, chili pepper, garlic and tomatoes and cook, stirring often, for about 3 minutes or until the vegetables have softened. Dish out the vegetables and set them aside. Mix the eggs, milk, basil and zatar together in a bowl. Heat the butter in the sauté pan over medium heat. When the butter has melted and looks foamy, return the cooked vegetables to the pan. Scatter the feta cheese on top. Pour in the egg mixture and turn the heat to low. Stir once or twice, then cook undisturbed for 6-8 minutes or until the bottom has set. Place the pan under the broiler for up to a minute or until the frittata is puffed, golden and crispy on top. Season to taste with freshly ground black pepper. While the frittata is cooking, brush the bread slices on one side with a film of olive oil and toast for a minute or so or until lightly browned OR, toast plain, let cool and spread with a small amount of mayonnaise. Cut the frittata into small squares just large enough to fit on top of the baguette toasts. Garnish with parsley or chopped basil if desired.

Makes about 30 hors d’oeuvre

Frittata with Onions, Potatoes, Spinach and Cheese

Eggs are underrated as a dinner item. You really can’t get a better bargain in terms of nutritional value. They’re also easy to make. Most people always have some in the fridge. They’re filling. They’re tasty. They’re versatile — not only can you make them several different ways all by themselves, but you can add a lot of stuff to them for omelets, frittatas and fancy things like Eggs Benedict.

Eggs are also a good go-to food if you are going to be fasting or going on a diet. Because they satisfy but don’t make you feel overstuffed and thinking about your stomach.

Ed and I have eggs occasionally for dinner. Recently I had a leftover baked potato and some spinach that was just about to wilt in the refrigerator, so I used them to make a frittata. I toasted some bread to go with it. I served some mango juice. In less than 30 minutes dinner was ready.

Frittata with Onions, Potatoes, Spinach and Cheese

1 medium baking potato

5 large eggs

3 tablespoons milk, cream or dairy sour cream

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper to taste

1-1/2 tablespoons butter

1 medium onion, chopped

1/2 cup chopped fresh spinach

1/2 cup grated cheese such as Swiss, Cheddar, Mozzarella, Parmesan or a combination

Preheat the oven to 400 degrees. Bake the potato for about one hour or until tender. Remove the inside flesh to a bowl, crumble it slightly with a fork and set it aside to let cool slightly (or let the potato cool, peel and dice the insides). Lower the oven heat to 375 degrees. Beat the eggs and milk together, stir in the parsley and sprinkle in some salt and pepper. Set aside. Heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for 2 minutes or until it has softened. Add the potato and cook for about 5 minutes or until they are lightly crispy, stirring occasionally. Add the spinach and cook for another minute, stirring occasionally. Pour in the eggs and turn the heat to low. Scatter the cheese on top. Stir once or twice, then cook undisturbed for 8-10 minutes, or until the bottom has set. Place the pan in the oven and bake for 8-10 minutes, until the eggs are set.

Makes 2-3 servings

Asparagus and Feta Frittata

When I’m developing recipes for an article I’m writing I need to experiment, so my family gets to be the guinea pigs (also my neighbors and friends and sometimes any repairman who happens to be in the house).

This past weekend, being Mother’s Day and all, my children and grandchildren were here so I tried this frittata recipe on them and it got good reviews. It makes a good hors d’oeuvre if you cut it into slim slices, but can also be a good vegetarian dinner item. I like it hot but it’s also good at room temperature and even cold.

Asparagus and Feta Frittata

12 medium asparagus spears

2 tablespoons olive oil

1 medium onion, chopped

8 large eggs, beaten

2 tablespoons milk

2-3 tablespoons chopped fresh parsley

2 tablespoons butter

1 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

freshly ground black pepper to taste

Preheat the oven broiler with the rack about 6-inches from the heat. Cut the tips from the asparagus and set them aside. Cut the remaining part of the spear into 2-inch chunks and set aside. Heat the olive oil in a large saute pan over medium heat. Add the onion and cut asparagus spears and cook for about 2 minutes. Add the asparagus tips and cook for another minute. Remove the vegetables and set aside. Mix the eggs, milk and parsley in a bowl. Heat the butter in the saute pan. When the butter has melted and looks foamy, return the vegetables to the pan. Scatter the feta and Parmesan cheeses on top. Pour in the egg mixture and turn the heat to low. Stir once or twice then cook undisturbed for about 8 minutes or until the bottom has set and is golden brown. Place the pan under the broiler and cook for up to a minute or until the top of the frittata is puffed and golden. Season to taste with black pepper. Makes 4 servings