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Spring Greens Matzo Frittata
Ingredients
1 tbsp. butter
1 bunch (about 1 lb.) thin asparagus, trimmed and cut into 1" lengths
5 sheets matzo, broken into large chunks
5 large eggs
1 c. basil leaves, chopped
1 c. frozen (thawed) peas
1 tbsp. lemon zest
Directions
1. Preheat oven to 350°F; spray 8-inch-square baking dish with nonstick cooking spray.
2. In 12-inch skillet on medium, melt butter. Add asparagus; cook 5 to 8 minutes until crisp-tender. Remove from heat; let cool.
3. In medium bowl, pour 1 cup warm water over matzo and let soften 5 minutes. Drain.
4. In large bowl, beat eggs. Stir in asparagus, matzo, basil, peas, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Pour into baking dish.
5. Bake 40 minutes or until top is golden brown and center is set. Can be refrigerated up to 3 days.
Nutritional information (per serving): About 200 cals, 10 g protein, 25 g carbs, 6 g fat (3 g sat), 3 g fiber, 465 mg sodium
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