Fresh Mushroom and Vidalia Onion Frittata
Inspired by the Sephardic tradition of frittatas (or fritadas) on
Passover, this tender and delicious example makes a quick lunch,
appetizer or main dish for brunch.
4 regular or egg matzoh
8 large eggs
1/4 cup water or milk or half-and-half
1/4 cup coarsely chopped fresh tarragon or chives
Salt
Freshly ground black pepper
2 tablespoon extra-virgin; olive oil
1 tablespoon canola oil
1 large Vidalia onion (8 ounces), halved and thinly sliced
2 cups fresh mushrooms, sliced
Place the matzoh in a colander and moisten under running water. Let
stand until fully drained and break into small pieces. In a separate
bowl, beat eggs, water or milk, tarragon or chives, salt and pepper.
Add the matzoh pieces. Set aside.
Heat the oils in a large skillet and saute the onion until
translucent. Add the mushrooms and saute for 2 to 3 minutes stirring
frequently, until wilted.
Pour the matzoh mixture over the vegetables in the skillet, and
smooth out to an even layer with a fork. Cover and let cook on low
heat undisturbed for 5 minutes, or until bottom is golden brown.
Remove the cover, turn over on large plate and slip back into the
pan. Cook the underside for 3 minutes, cover and let cook an
additional 3 to 5 minutes until set. Slip out onto a serving platter
and cut into wedges. Serve hot. Serves 6.
"The Essential Book of Jewish Festival Cooking" |