Salami and Eggs Matzo Frittata
Servings
2 Servings
Ingredients
- 4 sheets matzo
- 2 cups chicken broth — more if needed
- 6 eggs beaten
- chicken schmaltz or olive oil
- 1 small onion sliced
- ½ red pepper diced small
- ½ green pepper diced small
- 1 cup hard salami julienne
- 1 teaspoon kosher salt
- fresh black pepper
- 1 teaspoon fresh rosemary rough chopped
- 1 teaspoon fresh basil rough chopped
- drizzle of honey
Instructions
- Soak matzo in broth until softened. Drain and combine with the eggs.
- In a 10″ skillet add the schmaltz or oil and heat. Add onions, peppers, salami and sauté until salami is slightly crisp. Add matzo batter, herbs, salt and pepper. Allow to cook over low heat for 3 – 4 minutes.
- Using a metal spatula, turn and continue cooking. When cooked through, invert onto a large dish to remove from pan. Sprinkle with additional fresh herbs and drizzle with honey. Using a large knife, cut into eight wedges and serve.
Nice recipe. I left out the peppers, as we don’t like them very much. It’s s good idea to cook each side on medium-high rather then low, if you have a very heavy skillet like mine. My wife is a picky eater, and she asked for seconds! A perfect way of using up leftover matzo after Passover.
The recipe was written with the intent that a kosher salami be used. Whatever your favorite type of salami is, will work just fine. There are some great selections in the stores, each one with a different flavor. Have fun choosing which one you like best!
Yes, it is a Kosher Salami. Check your Kosher market and ask the Meat Cutter for a recommendation. There are several that are very good.
Is this salami a kosher salami? What kind is it?