Spinach Frittata
From the Zena Chew collection
Introduction
This recipe comes from Katherine Scharon. For more about Passover cooking, read “Mighty matzo.”
Ingredients
| 2 | bunches fresh spinach, washed, dried, and chopped | |
| 3 | matzo | |
| ¼ | tsp. salt | |
| ~ | Freshly ground black pepper, to taste | |
| 6 to 8 | eggs | |
| 1 | cup grated cheese, such as Cheddar or feta (optional; see Note) |
Steps
- Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.
- Break the matzo into small pieces in a bowl. Cover with hot water for a minute, then squeeze out the water.
- Mix the matzo pieces and spinach in a bowl, then add the salt and pepper.
- Mix together 6 of the eggs with a fork, then blend them into the spinach-matzo mixture. If the mixture seems dry, add another egg or two.
- Spread the mixture in the baking pan and baking for 25 to 30 minutes, until the top is golden brown.
Notes
If you’re having a meat-free kosher meal, feel free to add the grated cheese. Mix the cheese with the other ingredients just before baking.
This content is from the Zena Chew collection.