my jerusalem kitchen

Breakfast is really tough for me. I’m not usually hungry and I always want something quick. I like to make frittatas and keep them in the fridge for a few days, grabbing a piece for breakfast or lunch along the way because they require almost no time investment whatsoever and you have ready-to-go food for days. If you are a frittata fan, you can also check out this Persian version of a frittata called a kuku that I posted a few weeks back.

In the Middle East, these are often served cold, but I think they’re just as good warm with a dollop of yogurt, hummus or tehina on top.

Recipe Adapted from NY Times

Serves: 2-4

What you need:

2 c spinach; washed and stemmed

2 tblsp olive oil

1 red bell pepper and 1 yellow bell pepper; diced finely

2 garlic cloves; minced

4-5 sprigs of basil; chopped

1 tblsp fresh thyme

salt & pepper to taste

4 eggs

2 tblsp soy milk (or whatever milk you have on hand)

How to do it:

Rinse the spinach and throw it into a frying pan over med-low heat, allowing the water to help wilt the leaves. Cook for two minutes, remove from the heat, run under cold water and wring out the spinach. Set aside. Heat 1 tblsp of  oil over medium heat, add the pepper and cook them until they are soft (about 5 minutes). Add the garlic, salt and pepper to taste, and stir until it’s all mixed in well. Chop the spinach, and add the spinach thyme and basil to the mixture; stir together for a few seconds, remove from the heat and set aside.

Beat the eggs in a large bowl and add the milk, peppers, herbs and salt. Clean the frying pan and heat the remaining tblsp of oil over medium heat. Drop a small amount of the mixture onto the pan to see if it sizzles. Once it does, add the mixture, giving the pan a slight tilt to allow everything to spread out evenly. Scrape down the sides after a couple of minutes, lift the frittata up slightly with a spatula and allow some of the mixture to fall underneath. Turn the heat to low, cover and cook the frittata for ten minutes. In the meantime, heat your broiler.

Once the eggs are no longer runny, stick the pan into the broiler to allow the top to become goldeny-brown and the frittata to puff up like a chubby cheek. Make sure it doesn’t burn though. Remove from the oven, give it a wee shake to make sure it’s not stuck, and allow it to cool 5-15 minutes. Serve warm or cold. Enjoy!