Zucchini Egg Soup With Fresh Basil

Zucchini Egg Soup

May 22nd 2015By Alessandra Rovati

Basil oxidizes easily, so to avoid this issue completely it’s best to chop it with a ceramic knife. For the same reason, traditionalists still use a stone mortar and not a food processor, which has metal. If using the food processor, at least avoid overheating by pulsating intermittently rather than processing continuously.


Southwestern Frittata

Southwestern Frittata

July 6th 2011By Jamie Geller

Slice and serve wedges out of this hearty pretty frittata— just divine with a dollop of sour cream and a touch of salsa.


Smoked Salmon Omelet

Smoked Salmon Omelet

July 25th 2012By Jamie Geller

This recipe only makes one omelet because you really can’t make more than one at a time. If you are serving several for brunch, make them all beforehand. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate.


Shortcut Shakshuka

shakshuka play

March 25th 2014By Jamie Geller

The ultimate Israeli one pan breakfast or anytime meal, Shakshuka is a dish of eggs poached or baked in a sauce of tomatoes, peppers and onions spiced with cumin, believed to be of Tunisian origin. I use prepared Matbucha (a cooked dish of tomatoes, peppers and garlic) as a super duper shortcut (hey, no knife or cutting board required!) for this favorite. “Beef” up your Shakshuka by adding feta, spinach or sautéed eggplant. Serve with fresh bread and chopped Israeli salad on the side. Fun fact: According to The Book of New Israeli Food: A Culinary Journey by Janna Gur (Schocken 2008), the name Shakshouka is derived from the Hebrew verb leshakshek, "to shake."


Seder Plate Salad

Seder Plate Salad85

March 3rd 2015By Paula Shoyer

This is my version of a French Niçoise salad. I make it with lamb instead of tuna, and it contains the ritual components of the Seder plate and table. The dressing is made from kosher sweet wine and maror (the bitter herb, in this case, white horseradish), creating a creamy pink dressing. This salad also makes a nice lunch or light dinner during chol hamoed, the nonholiday days of Passover.


Red Horseradish Deviled Eggs

Deviled Eggs 3

June 11th 2013By What Jew Wanna Eat

Spice up your deviled eggs with red horseradish, colorful and delicious.


Passover Migas


March 26th 2014By Tina Wasserman

What to do with leftover cut veggies when it is Passover and you still have boxes of matzo farfel? Make delicious Migas for Breakfast or for a light dairy dinner! Migas are scrambled eggs and veggies sometimes topped with cheese. Normally the “secret” ingredient is strips of fried tortillas or broken tortilla chips but during Passover I add matzo farfel for the crunch. Easy to make but don’t forget to make enough to share!


Omelette Roulade

Omelette Roulade (1)

June 27th 2011By Zippy Siedenfeld

This roulade is a twist on a traditional egg dish—and is a much more practical idea when serving a large amount of people breakfast in the morning, freeing the home cook from skillet duty as the entire roulade bakes in the oven. Use any vegetables you have on hand to vary the roulade every time.


Mushroom and Smoked Salmon Frittata

Mushroom and Smoked Salmon Frittata

May 29th 2010By Joy of Kosher

Mushrooms and smoked salmon pair nicely in this frittata that can be served, for breakfast, lunch or dinner.


Mother’s Day: How to Scramble Eggs


April 23rd 2010By Jamie Geller


Herbed Frittata

herbed frittata for passover

March 9th 2015By PHILADELPHIA Cream Cheese

This breakfast, lunch or dinner frittata is made with cream cheese, zucchini and potatoes. Similar to a Spanish tortilla espanola, it is perfect any time.


Fresh Tuna Nicoise Salad


June 7th 2011By Ronnie Fein


French Poached Eggs In Wine Sauce, Simplified

Poached Eggs85

March 18th 2015By Alessandra Rovati


Fines Herbes Whipped Cream Cheese Omelet

passover omelet

February 27th 2013By Jamie Geller

Eggs make the perfect meal on Passover and don't have to be reserved for Breakfast. This flavorful omelet is really perfect any time and easy to make for one or many.


Eggs In A Basket


October 5th 2014By Brigitte

Make these for a weekend brunch. You can easily make 1 or many of this recipe and serve hot and melty.


Egg In a Heart Toast

Nest Eggs in a Hole

May 5th 2015By Shushy Turin

Hole In My Hearts: This recipe comes from way back in my childhood when my dad used to make us breakfasts on weekends. It was always a special treat and the best part was dipping the toasty corners and extra little middle toast into the runny yolk.


Creamy Spinach Torta in a Potato Crust

Spinach Potato Torta

March 9th 2015By Tamar Genger MA, RD

Creamy spinach is set in a potato crust to make a Passover friendly entree that tastes as delicious as it looks. Served with a soup or salad it makes a complete filling meal.


Basil Chicken


January 30th 2015By ITONOCHEL


Asparagus Frittata with Red Bell Peppers

Asparagus Frittata with Red Bell Peppers

March 25th 2010By Joy of Kosher

Asparagus frittata with feta cheese is a perfect anytime meal, you will love this easy make ahead breakfast or brunch.


Asparagus and Cheese Frittata

asparagus and cheese frittata

August 22nd 2012By Ronnie Fein