27739 8 to 10 servings Mon Sep 14 17:06:00 -0700 2009 Fri Sep 18 09:38:54 -0700 2009 Cal-Med Licensed http://www.chow.com/recipes/27739 Fri, 18 Sep 2009 16:38:54 GMT As colorful as it is flavorful As colorful as it is flavorful. We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This colorful frittata by Rhea Yablon Kennedy is packed with flavor and is super versatile—almost any combo of blanched or wilted greens and veggies will do.

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Combine eggs and milk in a large bowl and whisk until smooth. Stir in vegetables and half of the cheese.

Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When oil shimmers or butter stops foaming, add egg mixture to pan, reduce heat to medium-low, and cover. Allow to cook, making sure there is no visible bubbling, until set.

Sprinkle remaining cheese on top and cook until melted or, if desired, place skillet under broiler for a minute or two to brown the top.

Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.

]]> http://www.chow.com/assets/2009/09/27739_kale_red_pepper_fritatta_290.jpg Adapted from Rhea Yablon Kennedy 50 Main 12 large eggs

]]> 3/4 cup milk

]]> Cooking oil or unsalted butter

]]> 91 1/2 cup blanched and roughly chopped kale (could also use chard, baby Asian greens, or arugula)

]]> 59 1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)

]]> 1 cup shredded cheddar or pepper Jack cheese**

]]> 3372 jewish 31797 high holiday 31770 rosh hashana 22830 rosh hashanah 384 easy 8548 no fuss 769 crowd pleaser 435 vegetarian 418 dairy 236 vegetable 2166 kids 9636 adults 933 winter 783 fall 782 autumn 1046 cold weather 1021 comfort 10905 comforting 15783 stovetop