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Salami and Eggs Matzo Frittata
 

April 10th 2012

Contributed by:

Alison and Jeff Nathan

Salami and Eggs Matzo Frittata
 

 

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Recipe

Salami and Eggs Matzo Frittata

Times

  • Ready Time : 0 min

Servings

2-4

Ingredients

  • 4 sheets matzo
  • 2 cups chicken broth -- more if needed
  • 6 eggs, beaten
  • chicken schmaltz or olive oil
  • 1 small onion, sliced
  • ½ red pepper, diced small
  • ½ green pepper, diced small
  • 1 cup hard salami, julienne
  • 1 teaspoon kosher salt
  • fresh black pepper
  • 1 teaspoon fresh rosemary, rough chopped
  • 1 teaspoon fresh basil, rough chopped
  • drizzle of honey

Directions

Soak matzo in broth until softened.  Drain and combine with the eggs.

In a 10″ skillet add the schmaltz or oil and heat.  Add onions, peppers, salami and sauté until salami is slightly crisp.  Add matzo batter, herbs, salt and pepper.  Allow to cook over low heat for 3 – 4 minutes.

Using a metal spatula, turn and continue cooking.  When cooked through, invert onto a large dish to remove from pan.  Sprinkle with additional fresh herbs and drizzle with honey.  Using a large knife, cut into eight wedges and serve.

 

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About Alison and Jeff Nathan

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Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

 

comments

 

One Response to Salami and Eggs Matzo Frittata

  1. avatar says: Tracy Babini

    Is this salami a kosher salami? What kind is it?

    Reply

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