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Asparagus and Pea Frittata with Matza

Ingredients:

  • 3 Sheets Matza, Broken Up into Chunks
  • 1 Bunch of Asparagus
  • 1 Cup Fresh English Peas (or frozen and thawed)
  • Butter
  • 6 large eggs
  • 1 Garlic Clove, Minced
  • Salt and Pepper

Instructions:

  1. Preheat oven to 350°F and grease an 8” square Pyrex dish.
  2. Wash the asparagus, trim the ends, and cut the spears into 1 inch pieces.
  3. Add the matza to a bowl and pour about ½ cup of water over them. Let sit for a few minutes and drain when they are softened.
  4. In a large skillet, melt butter and cook asparagus and peas for about 10 minutes or until tender. Remove from heat and let cool.
  5. In a mixing bowl, beat the eggs and stir in the cooked asparagus and peas, garlic, salt, and pepper. Pour the mix into the greased baking dish.
  6. Bake for about 35-40 minutes or until the frittata is browned.

*Add or substitute other vegetables like diced tomatoes, diced onions, mushrooms, etc.