Brunch and light meals
Kefir Vegetable Frittata
Kefir keeps this vegetable frittata tender. The one rule that matters is cooking the vegetables until the pan is dry before the eggs go in.
Time15 minutes prep, 20 to 25 minutes cooking
Makes6 slices
Make it
Method
- Heat the oven to 180°C.
- Heat the oil in a 24 cm ovenproof skillet. Cook the onion until soft, then add garlic, mushrooms, and pepper.
- Cook until the vegetables are tender and the pan is dry. Add spinach and stir just until wilted.
- Whisk the eggs, kefir, salt, and pepper. Pour over the vegetables and scatter the cheese on top.
- Cook on the stove for 1 minute, then bake for about 15–20 minutes. Check that the centre reaches 71°C and has no liquid egg; continue baking if needed.
- Rest for 5 minutes before cutting into 6 slices.
Cook moisture out of the vegetables
Mushrooms and spinach release water during cooking. Let that moisture evaporate before adding the eggs and kefir; otherwise the filling can become looser than expected.
Store it
Refrigerate within 2 hours and use within 3 days.
Use other cooked vegetables
Use about 350 g total of other cooked vegetables, but remove their moisture first.
Check a wet centre before serving
Measure the centre: it needs to reach 71°C. If it is below that, keep baking and recheck. If fully cooked but watery, vegetable moisture may be contributing; rest before cutting and cook the vegetables drier next time.