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Fresh Mushroom and Vidalia Onion Frittata Recipe
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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


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"


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