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."

 

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

 
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 joyofkosher

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

 
scrambled-eggs

April 23rd 2010By Jamie Geller

 

Fresh Tuna Nicoise Salad

 
Fish-Salad

June 7th 2011By Ronnie Fein

 

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

 
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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.

 

Asparagus Frittata with Red Bell Peppers

 
Asparagus Frittata with Red Bell Peppers

March 25th 2010By joyofkosher

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

 

/RECIPE/ Tomato Soup with Egg in a Hole

 
Week 3 Tomato Soup

November 21st 2014By JOKTaster