A Not-so Mat-zo Passover: Recipe 2

Here's a recipe for your last morning of Pesach. You're sick of eggs at this point; you've had them scrambled, fried, hardboiled, on matzoh, next to matzoh, etc. Now it's time to punch up the flavor with every Jew's favorite: lox.

The smokey goodness shines through in this lox dill frittata. Enjoy it with some fruit or even a side salad for a filling (and healthy) lunch.

Ingredients:

• 5 oz lox
• 2 eggs
• 6 egg whites
• 1/4 cup milk
• 2 tbs fresh chopped dill
• 1/2 tsp lemon zest
• 1 garlic clove
• bag of baby spinach
• 1 tsp olive oil
• salt and pepper

1. Preheat oven to 350. Chop spinach and mince garlic.

2. Heat oven-proof skillet to medium-low. Add oil and let warm until shimmering. 

3. Add spinach and garlic and cook until spinach is wilted, adding the dill for the last minute. Remove from pan and press out water.

4. Beat eggs until fluffy with milk. I like to use a milk frother to get it extra fluffy. Add in lemon zest, salt, and pepper.

5. Spray pan with olive oil. Now add in layers, the spinach/garlic, lox and then pour over the egg mixture.

6. Cook without stirring for 4-5 minutes then place in oven and cook until set, about 15 minutes.

7. Slide frittata out and cut like a pizza.

Don't have spinach? Arugula is also a great green for this dish. 

Hope you all had a meaningful Passover. Slavery is still practiced all over the world, and on this day I am thankful to be free enjoying delicious food. Until next time...