Yom Kippur Break Fast Frittata

Yom Kippur Break Fast FrittataYom Kippur begins at sunset on Sunday, September 27th and ends at nightfall on Monday, September 28th. For those of us observing the 25-hour fast, that first meal is really important! And, this one is relatively quick to prepare.

And for those of us not observing the holiday, we can enjoy this meal in solidarity. And, breakfast for dinner is a;ways a treat.

What could be more delicious than a Break Fast Frittata? This is a dish with infinite variations, and can be made from ingredients you have on hand in your fridge and pantry. Served with some toasted bagels and spreads, it can be a deliciously filling meal.

Here is our basic recipe for a Yom Kippur Break Fast Frittata that you can make your own.

Yom Kippur Break Fast Frittata Basic Recipe
Adapted from Love and Lemons
Yields 3 or 4 servings

Ingredients
6 large eggs, use 8 eggs for a 12-inch skillet
1/4 cup milk
2 garlic cloves, minced
1/4 teaspoon sea salt, plus more for sprinkling
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Filling: see variations below

Filling Variation: Spinach & Feta
6 green onions (scallions), chopped
3 cups baby spinach
1/8 teaspoon smoked paprika
1/4 cup crumbled feta cheese

Filling Variation: Asparagus and Fontina
4 green onions (scallions), chopped
1/2 cup chopped asparagus, woody stems removed
1/2 cup grated fontina
1/4 cup chopped fresh chives

Filling Variation: Mushroom & Tarragon
1 shallot, chopped
12-ounces crimini mushrooms, chopped
1/4 cup chopped fresh tarragon
1/3 cup grated pecorino cheese

Filling Variation: Caprese
1 shallot, chopped
2 cups cherry tomatoes, quartered
3/4 cup halved mini mozzarella balls
1/2 cup sliced fresh basil leaves

Directions
Preheat the oven to 400°F. Whisk the eggs, milk, garlic, and salt until well combined. Set aside. Then follow the specific directions for the variation you are choosing.

Filling Variation: Spinach & Feta
Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add 3/4 of the scallions, the baby spinach, and a pinch of salt and pepper and cook, stirring occasionally, until the baby spinach is wilted but still bright green. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute.

Sprinkle with the feta and bake until the eggs are set (about 15 to 20 minutes). Season with salt and pepper to taste, sprinkle with the remaining scallions, and serve.

Filling Variation: Asparagus and Fontina
Heat 1/2 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green (about 5 minutes). Add then add the egg mixture and gently shake the pan to distribute.

Sprinkle the grated fontina over the top and bake until the eggs are set (about 15 to 20 minutes). Season to taste with salt and pepper and serve.

Filling Variation: Mushroom & Tarragon
Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften (about 3 minutes). Add the mushrooms, stir, and cook until soft and tender, stirring only occasionally (about 8 minutes). Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute.

Sprinkle with the pecorino and bake until the eggs are set (about 15 to 20 minutes). Season to taste with salt and pepper and serve.

Filling Variation: Caprese
Heat 1/2 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent (about 5 minutes). Add the tomatoes, half of the sliced basil, stir, then add the egg mixture and gently shake the pan to distribute.

Add the mozzarella balls and bake until the eggs are set (about 15 to 20 minutes). Season to taste with salt and pepper and serve.

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