Beet and Potato Frittata

Traditional recipes for the end of Yom Kippur.

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break fast frittata

The long-awaited meal to break the fast after Yom Kippur is often spent with friends and family. After a day filled with prayer and abstinence, your break fast meal should be prepared and ready to heat and eat; this is not a time to spend hours in the kitchen.

It is traditional in Ashkenazic communities to break the fast with a dairy or pareve meal, while Sephardic communities often break the fast with a small dairy snack and then later partake of a full meat meal. Both traditions include sweet food, such as honey or jams, reminiscent of the sweetness of life and the new Year. The break fast meal also often includes eggs, a symbol of life and rebirth.

The three dishes in this break fast menu combine these traditions, and can all be prepared in advance.

The Beet & Potato Frittata is easy to make, and since the flavors get better with a day or two, it's a perfect dish to have ready before the fast.

For the fish, why not deviate from a traditional poached salmon? Use your favorite kind of fish (such as cod, halibut, snapper, or bass) in this recipe for Fish with Lemon-Egg Sauce, a traditional Sephardic dish reminiscent of Greek cooking.

The Apple-Pear-Cranberry Kugel features the best of fall produce in a twist on a traditional sweet kugel.<<< Less

Ingredients



1 lb beets (include yellow beets if available)
1 lb new potatoes (include purple potatoes, if available)
6 eggs, lightly beaten
A handful of chives and parsley, or any mixture of fresh herbs, minced
dash of salt and pepper
olive oil for the pan

Yield:

Serves 4-6

Categories: Vegetarian Entree, Classics, healthy, Holidays, Seasonal, traditional, Vegetarian, Yom Kippur

Directions

Peel and slice the beets and potatoes on a mandoline. If you don't have a mandoline, slice as thinly as possible with a regular knife.

Add a splash of olive oil into a shallow, oven-proof pan and add the beets and potatoes. You can layer these in a pattern or just throw them in. Add a dash of salt and pepper.

Cook the beets and potatoes either in the oven at 375 degrees or over medium-low heat on the stove, covered, for about 30 minutes. If you use the stovetop, preheat the oven to 350 degrees.

When the vegetables are tender, stir in the eggs and most of the herbs (save a small amount for a garnish), and use a fork to make sure the eggs get to every part of the pan.

Place the pan in the oven at 350 degrees for about 20 minutes, or until the eggs are cooked through. Garnish with the rest of the minced herbs.

Serve hot or at room temperature.

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Elisheva Margulies

Elisheva Margulies is a natural foods chef and holistic health counselor based in St. Louis, MO. She owns Eat with Eli and offers personal chef services, catering, cooking classes and nutrition counseling to the community. Eli is also involved with Hazon and works actively within her Jewish community to help people eat more health-supportive food and to kick the margarine addiction. Please visit www.eatwitheli.com.