This recipe is an authentic version of the classic Sephardic frittata. I use Israeli feta cheese and leeks with wilted fresh spinach. YUM!
9 , beaten
1 Pound, thawed, drained
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
2 Cup (32 tbs), sliced
1. Trim layers of leek as shown in the video. Cut off the root, and slice it into half. sliver it finely, and put it in a bowl.
2. Fill the bowl with water and soak leek in it for about 10 minutes, so that the dirt sinks to the bottom.
3. In a pan, pour olive oil and sauté leek. Set it aside.
4. Preheat oven to 350 degree.
5. In a large mixing bowl, add eggs and beat.
6. Put matzoh meal, parmesan, feta, cottage cheese, and milk in it. Mix it well.
7. Insert sautéed leek in it. Stir to incorporate.
8. In a pot, boil water, and put baby spinach in it. Roll to defrost. Drain it well.
9. Put the spinach in mixing bowl. Mix well.
10. Grease a 9x9-inch casserole pan, and pour mixture in it. Pop it in oven, and bake for 30-35 min, or until golden brown.
11. Serve frittata hot with bread slice.
You may also use both leek and onion to prepare frittata.
Cook until frittata springs back when gently touched.