For a richer flavor, consider adding a clove of minced garlic or a small, finely chopped onion to the spinach while it's heating. If you don't have Parmesan cheese, Pecorino Romano or Asiago cheese make excellent substitutes. To ensure even cooking, use a heavy-bottomed skillet. If your skillet tends to stick, add a little extra butter or olive oil. Leftover frittata can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Passover Spinach Fritatta
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING3 People
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VIEWS15
Embrace the flavors of Passover with this vibrant Spinach Frittata. A simple yet satisfying dish, bursting with earthy spinach, delicate matzo, and a hint of nutty parmesan – perfect for a light lunch or brunch. Pairs beautifully with a fresh, crisp salad.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol282 mg
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Fiber6 g
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Protein20 g
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Saturated Fat10 g
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Sodium366 mg
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Sugar3 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine the thawed spinach with 1/4 cup of water. Heat over medium heat until any remaining ice crystals have melted and the spinach is heated through. (Approximately 5 minutes)
02
StepTransfer the spinach to a fine-mesh sieve or colander. Press firmly with the back of a spoon to remove as much excess moisture as possible. Reserve 1/4 cup of the strained spinach liquid.
03
StepIn a medium mixing bowl, crumble the matzo crackers into small pieces. Pour the drained spinach and the reserved spinach liquid over the crumbled matzo. Mix well and let stand for 2-3 minutes, allowing the matzo to soften and absorb the moisture.
04
StepAdd the beaten eggs, 2 tablespoons of grated Parmesan cheese, salt, pepper, and nutmeg to the spinach and matzo mixture. Stir gently to combine all ingredients evenly.
05
StepMelt the butter in a 10-inch non-stick skillet over medium heat. Once the butter is melted and the pan is hot, pour the spinach mixture into the skillet.
06
StepCook the frittata over medium heat, uncovered, for approximately 5-7 minutes, or until the bottom is set and lightly golden brown. Gently lift the edges of the frittata with a spatula to prevent sticking.
07
StepCarefully flip the frittata using a large plate or lid. Cook for another 5 minutes, or until the second side is golden brown and the eggs are set. The center should be slightly firm to the touch.
08
StepSlide the frittata onto a serving plate. Sprinkle with additional grated Parmesan cheese and serve immediately.
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RECIPE REVIEWS
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Morgan Murazik
Jun 29, 2025My family loved this! I added some sauteed onions for extra flavor.
Esther Hoppe
Jun 11, 2025This was so much better than I expected! The nutmeg added a lovely warmth.
Mireya Kertzmann
Jun 1, 2025A simple and delicious dish that even my kids enjoyed.
Rhiannon Connelly
May 28, 2025This is my go-to Passover lunch now. Thanks for the recipe!
Santa Kemmer
May 26, 2025I'm not a huge spinach fan, but I really enjoyed this frittata. The texture was perfect.
Caleb Rippin
May 14, 2025Easy to follow and a great way to use up leftover matzo.