- Jewish Learning
With all the flavors of Italy, this savory frittata cooked inside a ramekin will become your new ‘go to’ quick family recipe. Using essentially store cupboard ingredients they look as delicious as they taste.
These individual parve lokshen frittata can be enjoyed hot, cold or warm – so perfect for Shabbat, Yom Tov, picnics, and alfresco informal dining.
1 cup uncooked Manischewitz Medium Egg Noodles
1/3 cup cherry tomatoes, roughly chopped
6 eggs, lightly whisked
4 scallions, roughly chopped
3 cloves garlic, peeled and finely chopped
2 tablespoons fresh basil, roughly chopped
2 teaspoons dried mixed herbs
1/4 cup non-dairy creamer
freshly ground Gefen Black Pepper
sprigs of fresh basil leaves
dusting of Gefen Black Pepper
Cook the medium egg noodles in boiling water for about five minutes, drain and transfer to a large mixing bowl.
Add all the other ingredients and mix well.
Preheat the oven to 350 degrees Fahrenheit.
Line the inside and sides of each ramekin with spray oil and Gefen Parchment Paper.
Divide mixture evenly between each ramekin.
Bake for 30 minutes or until the inside is set and golden.
Use a sharp knife to loosen the frittata, transfer to a serving plate and garnish with sprigs of fresh basil and a dusting of black pepper.
Sponsored by Manischewitz
How Would You
Rate this recipe?
Please log in to rate