Spinach Matzo Frittata

    35 minutes

    Tasty frittata made with frozen spinach, matzo crackers, eggs and Parmesan cheese which is seasoned with nutmeg for a lovely breakfast or lunch.

    1 person made this

    Serves: 3 

    • 570g frozen chopped spinach
    • 3 matzo crackers
    • 4 eggs, beaten
    • salt and pepper to taste
    • 1 pinch ground nutmeg
    • 50g margarine or butter
    • 2 tablespoons grated Parmesan cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
    2. Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
    3. Heat the margarine in a large frying pan and add the spinach mixture. Cook on medium heat, uncovered, for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.

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    Reviews in English (5)


    This is a great recipe. I think that I will add some onion the next time I make it. At first I thought that the spinach amount might be to much but after making it according to the recipe I liked it. Very easy to put together.  -  03 Apr 2002  (Review from Allrecipes USA and Canada)


    I made this recipe in order to try and use up the last little bits of matzah lying around, post-Passover. I was very disappointed. It uses an incredible amount of spinach, and is impossible to turn over as a single unit. Maybe this would have been better with a single package of spinach, and cooked as a true frittata, in the oven...  -  18 Apr 2004  (Review from Allrecipes USA and Canada)


    The idea of mixing these things together is fantastic! I also added chopped onion and red pepper and added a LOT of salt, garlic powder and black pepper. You should definitely add a LOT of seasoning to give it some extra flavor as spinach and matzo both are very un-flavorful. I also added a lot of mozzarella cheese after it was out of the pan... I love it! And it is sooo healthy. Just add what you think would taste good! It would be hard to mess up!!!  -  10 Apr 2009  (Review from Allrecipes USA and Canada)