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Spinach Frittata

(recipe, Zena Chew)


This recipe comes from Katherine Scharon. For more about Passover cooking, read "Mighty matzo."


  1. 2 bunches fresh spinach, washed, dried, and chopped
  2. 3 matzo
  3. ΒΌ tsp. salt
  4. Freshly ground black pepper, to taste
  5. 6 to 8 eggs
  6. 1 cup grated cheese, such as Cheddar or feta (optional; see Note)


  1. Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.
  2. Break the matzo into small pieces in a bowl. Cover with hot water for a minute, then squeeze out the water.
  3. Mix the matzo pieces and spinach in a bowl, then add the salt and pepper.
  4. 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.
  5. Spread the mixture in the baking pan and baking for 25 to 30 minutes, until the top is golden brown.


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.