August 21^st 2011By Jamie Geller

June 27^th 2011By Zippy Siedenfeld

For those who don’t have many starch options besides for matzah, but still want to start the day with something filling, these frittatas are a complete meal.

July 6^th 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.

December 6^th 2012By Shifra Klein

Pepper jack cheese adds great spice to this elegant and tasty dish. If you want to back off the spice, but keep the flavor, use cheddar or muenster cheese.

August 14^th 2011By Jamie Geller

August 8^th 2011By Eating Well

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions—just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.

August 23^rd 2010By maxine

I generally double this and it fits into a slightly larger and deeper pan and cooks a little longer. This is a recipe that can be very flexible. You can use any veggies or cheese you want, the bread can be stale and from the freezer. Furthermore, nothing has to be an exact amount and it works just as well with egg beaters and low fat cream cheese.

January 1^st 2012By joyofkosher

June 15^th 2010By joyofkosher

A new and interesting way to prepare a traditional frittata.

August 22^nd 2012By Ronnie Fein