A frittata recipe (or fritata recipe) comes in a wide variety of recipes. "Frittata" or "Fritata" means "omelette" in Italian, and the Sephardic Jews (Jews whose ancestors came from either Spain or Portugal) are noted for creating various frittata recipe ingredient combinations using different vegetables. The following recipe for fritatta with zucchini and onion is but one such version for the Passover / Pesach (or Jewish Passover) festival.

Passover Zucchini Frittata Recipe

1 1/2 pounds fresh zucchini
1 chopped onion
3 tablespoons oil
5 matzohs
5 eggs
1 1/4 cups grated Cheddar cheese
1 cup cottage cheese
1 teaspoon salt OR salt substitute
Sliced zucchini OR parsley for decoration

Instructions for the Passover Zucchini Frittata recipe:

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade); grease a 13-by-9-inch (33.02-centimeter-by-22.86 centimeter) baking pan and set aside.
  2. Peel and grate zucchini; place in a medium-size pan.
  3. Add onion and oil; sauté over high heat until tender.
  4. Break matzohs and soak in warm water for 5 minutes; squeeze dry.
  5. Mix eggs, cheeses and salt, then mix with sautéed zucchini and onions.
  6. Stir in matzohs and mix until ingredients are well combined.
  7. Spread mixture evenly in prepared pan and bake for approximately 50 minutes.

Makes 12 servings.

Note: Yellow squash or a mixture of yellow squash, zucchini and carrots can be substituted.

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