Posted in Recipes

Frittata!! with Moroheiya, Potatoes and Torpedo Onions

Moroheiya (Molokheiya) or Egyptian Spinach is a tender cooking green with exceptional nutritional content. It contains beta-carotene, calcium, chlorophyll, Vitamin B5, Vitamin B2, Vitamin B6, Vitamin E and Vitamin K just to name a few. You can use this green anywhere spinach is used.


Ingredients ( serves 6)

2 Tbsp olive oil

6 small potatoes, sliced

4-5 stems Moroheiya, leaves only

15 Fresh Basil Leaves

3 Amish Paste, chopped ( can be substituted with other tomatoes)

1 Torpedo Onion, chopped

1~2 garlic clove or a whole bulb of music, crushed and minced

6 eggs

1/3 cup milk or half and half

1 cup shredded cheddar

4-5 pinches of Bluebird Hill Spice Rub for chicken and fish


1. Heat oil at medium heat add potatoes, a little water and cover and cook 10 minutes.

2. Add tomatoes, onions, and garlic and saute for a few minutes. Season with spice rub.

3. Beat the eggs and milk and pour over the vegetables. Cover the pan and cook 5-7 minutes.

4. Sprinkle cheddar and reduce heat to low, cover and cook a few minutes more or until the cheese is melted.

Have with Cackalacky Sauce YUM!


2 thoughts on “Frittata!! with Moroheiya, Potatoes and Torpedo Onions

  1. Thanks for posting this recipe! We received a bunch of moroheiya from our neighbor and had no idea what to do with it. We’ll be making your morokeiya miso soup for breakfast tomorrow morning too 🙂


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