Passover Spinach Frittata |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 4 |
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An easy Passover lunch. Serve with a fruit salad and a nice refreshing drink. Ingredients:
2 (10 ounce) packages frozen chopped spinach |
3 matzoh crackers |
8 ounces button mushrooms, sliced thin |
4 eggs, beaten |
4 tablespoons grated onions |
1/3 cup hot water |
salt, to taste |
fresh coarse ground black pepper, to taste |
1 pinch ground nutmeg |
4 tablespoons unsalted margarine |
3 tablespoons fresh parmesan cheese, grated |
1 -2 tablespoon parmesan cheese, grated garnish |
Directions:
1. Heat the spinach in a saucepan with 1/2 cup water, until completely thawed.
2. Then drain and wring spinach dry using a clean kitchen towel.
3. Sauté the onions & mushrooms in 2 Tablespoons of margarine until softened, about 5-8 minutes, stirring occasionally.
4. Crumble matzoh crackers into a medium size bowl, pour the mushroom mixture, spinach and half the amount of water.
5. Mix thoroughly until the matzoh crackers are softened, if needed add a little more of the remaining hot water.
6. Add the Parmesan, eggs, salt nutmeg and pepper.
7. Heat 2 Tablespoons of the margarine in a 12 inch skillet and add the spinach mixture.
8. Cook on medium heat, uncovered 4 minutes on each side.
9. Sprinkle with grated Parmesan.
10. Serve immediately.
11. Enjoy!
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