Perfect for Pesach cheesy vegetable frittata

This will become your flexible friend and bound to become a staple – even beyond Passover


Photo: Inbal Bar-Oz

This dish is quick to prepare and super flexible as you can vary the vegetables to suit what you have in the fridge. It’s also a fantastic way to scoop up any leftovers sitting in your fridge such as cooked broccoli, cauliflower or even roast potatoes. You can even chuck in other leftovers fish/herbs/cheese – get creative! 

Serves: 4 or more

Prep: 15 minutes
Cook: 35 minutes (less if you’re using leftover veggies


8 large eggs

75ml milk

Salt and freshly ground pepper

1-2 tbsp cooking oil (or 25g butter and tbsp oil)

1 onion sliced

150g cold boiled potatoes sliced

1 red pepper, cut in thin strips

1 courgette, sliced

100g mushrooms, sliced

Handful of parsley, finely chopped

75 -100g cheese, grated

Chilli flakes, to taste (optional)

Green salad, to serve


  • Heat the oven to 180°C (fan).
  • Heat the butter and/or oil in a deep oven proof frying pan or cast-iron skillet over a medium heat.
  • Add the onion, potatoes, red pepper and courgette to the pan and stir to coat with the oil.
  • Fry until the onions are translucent and everything is starting to soften, approximately 5-8 minutes.
  • Add the potatoes and mushrooms and cook for another 3-5 minutes. Sprinkle with the parsley and chilli flakes if using and stir to combine. Season to taste.
  • Crack the eggs into a medium sized bowl and beat well with the milk. Season with salt and pepper.
  • Pour the egg mixture over the vegetables in the pan. Turn the heat to low and allow to cook for approximately 5 minutes.
  • Place the pan into the oven until the eggs are just set – approximately 10 – 15 minutes
  • Scatter the top with the grated cheese and return the pan to the oven until the cheese has melted.
  • Serve with a dressed green salad.


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