Matzà Frittata: This is an Italian Jewish answer to the frittatas that Italian Catholics customarily packed for their Pasquetta (Easter Monday, a holiday) outings, which usually included a picnic in the countryside, back before cars made a quick trip to the beach (the modern Italian way to spend Pasquetta) possible.

See Also

Italian Passover traditions

Making a frittata, and background

Ingredients

• 6 regular matzot
• 12 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 cup seedless raisins
• 1/4 cup pine nuts
• The grated zest of a lemon
• 6 tablespoons olive oil
• 1/4 cup (50 g) sugar
• 1 teaspoon powdered cinnamon

• Prep Time: 15 minutes
• Cook Time: 15 minutes

• Total Time: 30 minutes

Preparation

Soak the matzot in cold water for a half hour, and then squeeze out most of the water (you don't want it bone dry).

Lightly beat the eggs and combine them with the remaining ingredients except the sugar and the cinnamon.

Heat half the oil in a fairly large skillet, add the batter, and cook without stirring until a crust forms underneath and the batter begins to firm up. Flip the frittata onto a plate (see instructions if need be), heat the remaining oil in the skillet, and finish cooking the frittata.

Transfer it to a serving plate, pat it dry, and dust it with the sugar and Cinnamon. Serves 6.