The Lighter Side

A veggie-filled frittata is perfect at any summertime meal.

Jewish Week Online Columnist
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There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.

If you want an even "lighter" dish, you can swap out some of the whole eggs for egg whites: two to three whites for every egg you replace, though leave some yolk in there for color, texture and taste. You can try out any combo of vegetables you like - mushrooms, onions, try whatever your fancy! 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

1 red bell pepper
1 medium carrot
1 medium zucchini
1 tablespoon canola oil
4 eggs
1/3 cup milk
Salt and pepper
Optional: grated parmesan cheese
Recipe Steps: 
Cut the pepper into strips. Peel and dice the carrots into coins and slice the zucchini into strips, discarding the center core with the seeds (the high water content will not roast well). Toss the vegetables with the oil and salt and pepper and spread in an even layer on a baking sheet or roasting pan. Roast on 400 F for 10-15 minutes, checking regularly.
Beat together the eggs, milk, salt and pepper until uniform in color. Grease a 9" baking tin with cooking spray, and arrange the vegetables on the bottom. Pour the egg mixture over the vegetables, shaking so it's an even layer. Bake the frittata on 350 F for 20 to 30 minutes until the eggs are set. Serve warm, with optional grated parmesan cheese.

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