Spring Greens Matzo Frittata

Name: Spring Greens Matzo Frittata
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 tbsp. butter; 1 bunch (about 1 lb.) thin asparagus, trimmed and cut into 1" lengths; 5 sheets matzo, broken into large chunks; 5 large eggs; 1 c. basil leaves, chopped; 1 c. frozen (thawed) peas; 1 tbsp. lemon zest

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

Danielle Occhiogrosso

Yields:

6 serving(s)

Total Time:

30 mins

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You can prep this bake-ahead frittata recipe up to three days in advance.

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Ingredients

1 Tbsp.
butter
1
bunch (about 1 lb.) thin asparagus, trimmed and cut into 1" lengths
5
sheets matzo, broken into large chunks
5
large eggs
1 cup
basil leaves, chopped
1 cup
frozen (thawed) peas
1 Tbsp.
lemon zest

Directions

1. Step 1Preheat oven to 350°F; spray 8-inch-square baking dish with nonstick cooking spray.
2. Step 2In 12-inch skillet on medium, melt butter. Add asparagus; cook 5 to 8 minutes until crisp-tender. Remove from heat; let cool.
3. Step 3In medium bowl, pour 1 cup warm water over matzo and let soften 5 minutes. Drain.
4. Step 4In large bowl, beat eggs. Stir in asparagus, matzo, basil, peas, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Pour into baking dish.
5. Step 5Bake 40 minutes or until top is golden brown and center is set. Can be refrigerated up to 3 days.