Moroccan · Main course
Moroccan-Jewish Spinach Frittada
Frittada (or fritada) is the baked egg dish of Moroccan Jewish kitchens — closer to a dense crustless quiche than an omelette, here packed with spinach, herbs and a little cheese, seasoned with cumin and set in the oven. Cut into squares, it's a Shabbat staple served warm or cold and a mainstay of the Sephardi table.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
- Level
- Easy
Ingredients
- 500 g spinach, wilted and squeezed dry
- 6 eggs
- 80 g grated hard cheese (kashkaval or similar)
- 1 onion, finely chopped
- 3 tbsp olive oil
- 1 tsp cumin
- 1 bunch parsley and coriander, chopped
- 3 tbsp fine matzo meal or breadcrumbs
- Salt and pepper
Method
- 1
Cook the onion
Soften the onion in olive oil, then let it cool a little.
- 2
Prep spinach
Chop the wilted, squeezed spinach finely.
- 3
Mix
Beat the eggs, then stir in the spinach, onion, cheese, herbs, cumin, matzo meal, salt and pepper.
- 4
Bake
Pour into an oiled baking dish and bake at 180°C for 35–40 minutes until set and golden.
- 5
Cool
Let it firm up for 10 minutes before cutting into squares.
- 6
Serve
Serve warm or at room temperature, as a light main or part of a mezze spread.
Chef's tips
- Squeeze the spinach really dry or the frittada will be watery.
- Matzo meal keeps it kosher for Passover; breadcrumbs are fine the rest of the year.
- It travels well cold, which is why it's a Shabbat and picnic favourite.
Frequently asked questions
What is frittada in Moroccan-Jewish cooking?
A baked, sliceable egg dish — dense with vegetables and herbs — served at Shabbat and holidays. Every family has versions with spinach, leek, courgette or meat.
Can I make it dairy-free?
Yes — leave out the cheese and add extra herbs and a little more matzo meal, so it stays kosher for a meat meal.