This may be a problems that only we face, but my inlaws find it absolutely impossible to find any Passover friendly foods for Easter. On the off chance that there are others out there facing the same conundrum, I thought I would share some amazing Easter brunch foods, that also work for Passover.
In truth, it seems like the easiest thing - I mean, Easter is all about the eggs, right? And eggs for breakfast is a very Passover thing.
Let's be honest, eggs for everything is a very Passover thing. We make good use of those hardboiled eggs we dye for Easter!
The best part about this frittata? It doesn't really matter if you celebrate Easter or Passover. Filled with green veggies that seem to just bridge the gap between winter and spring, this is really the perfect breakfast for any group gathering. Or - since we're not supposed to be gathering in groups right now....this works really well to give you breakfasts (or lunches) for a couple days. The vegetables inside are hearty and withstand a day or two in the fridge.
Broccoli and Leek Frittata
3 Tbsp olive oil
2 leeks, sliced thinly (white and light green parts only)
2 cloves garlic, crushed
1 head broccoli, chopped
2 Tbsp water
1/2 cup milk
1/2 cup cheddar cheese, grated
- Preheat oven to 350. Heat 2 Tbsp oil in a large pan over medium-low heat.
- Add the leeks and garlic and cook for 5 minutes.
- Add the broccoli and cook for an additional 5 minutes.
- Add the water, cover the pan, and cook for another 5 minutes.
- Add remaining Tbsp of oil.
- Whisk the eggs, milk, and salt and pepper to taste in a large bowl.
- Add the egg mixture to the cooked veggies and cook for 5 minutes.
- Sprinkle the cheese on top and place the pan in the oven for about 17 minutes, or until set. Serve warm.