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Salami and Eggs Matzo Frittata

 

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Salami and Eggs Matzo Frittata
 

 

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Recipe

Salami and Eggs Matzo Frittata

Times

  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 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.

Tags

About Alison and Jeff Nathan

avatar

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

 

3 Responses to Salami and Eggs Matzo Frittata

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

  2. Yes, it is a Kosher Salami. Check your Kosher market and ask the Meat Cutter for a recommendation. There are several that are very good.

  3. avatar says: Alison

    The recipe was written with the intent that a kosher salami be used. Whatever your favorite type of salami is, will work just fine. There are some great selections in the stores, each one with a different flavor. Have fun choosing which one you like best!

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