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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.

Pizzarelle with Zabaglione

Passover breakfasts

Tasty meals on a restricted diet

Chremslach (Matzo Fritters)

Mighty matzo

A Passover primer

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