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.
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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.
March 9, 2018