Passover Recipe: Fluffy Frittata

After you’ve figured out your seder, it’s time to plan meals for the rest of the week. This yummy frittata is a quick, easy-to-make meal good for breakfast, lunch, or dinner time. Mix it up by using any leftover veggies that you have in the house.

Don't forget to like the PJ Library Facebook page to watch LIVE cooking demos of Passover recipes!


1 tablespoon butter
2 tablespoons olive oil
1 sweet onion, sliced
1 leftover baked russet potato, thinly sliced*
10 large eggs
½ cup half and half or whole milk
1 cup shredded cheddar jack cheese
2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
12 cherry tomatoes
Handful of Italian parsley, chopped

*Don't have an already-baked potato on hand? Grab a russet potato, use a fork to prick the skin all around the potato, then cover it tightly in plastic wrap and microwave for five minutes. Let the potato cool completely before handling it.


  • Preheat the oven to 375 degrees.
  • In a large oven-proof nonstick skillet, melt butter over medium/high heat. Add olive oil and swirl to coat the skillet.
  • Cook the onions in the skillet until they are translucent, about 5-7 minutes, and add the potato slices. Season with 1 teaspoon of salt and half a teaspoon of pepper.
  • In a separate bowl, whisk together the eggs, milk, cheese, and remaining salt and pepper. Pour the egg and cheese mixture over the onions and potatoes.
  •  Use a spatula to evenly distribute the cheese.
  • Add the tomatoes on top.
  • Bake in the oven for 15-20 minutes, or until the egg is set.
  • Let your frittata sit for two minutes before taking it out of the pan.
  • Serve hot or at room temperature.

Looking for more recipes? How about a Passover meal-plan and grocery list? Find everything you need for celebrating Passover as a family on the new PJ Library Passover Hub.