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Starting Friday, April 19, until Saturday, April 27, Passover is a time when those who observe have to cut out flour (unless it’s matzo meal), legumes (unless you’re Sephardic), and grains (except quinoa). Trying to figure out what you can eat can be challenging, so we’ve come up with a recipe you can enjoy during breakfast, lunch or as a light dinner option.
This recipe is quick to make and includes lots of fresh veggies, herbs and eggs, which are kosher to eat during Passover. The soft, melting Parmesan cheese mingled with the asparagus, mushroom and creamy eggs is a delightful option for a light meal; serve it with a fruit salad for an extra kick.
Dietitian Lisa Zoberman shares this healthy recipe:
Yield: Serves 6 (serving size: 1 3-inch slice)
Prep Time: 10 minutesCook Time: 40 minutes
Total Time: 50 minutes
1. Preheat oven to 375° F. Spray a 9-inch pie dish with cooking spray and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and sauté 3 minutes, until softened. Add mushrooms and asparagus, then sauté 5 to 6 minutes until softened and most of the water has evaporated.
3. Stir in garlic, thyme, ¼ tsp salt, and pepper, and cook one minute until fragrant. Remove from heat.
4. In a medium bowl, whisk together eggs, skim milk, remaining ¼tsp salt, and pepper, to taste.
5. Sprinkle ¾ cup of cheese in bottom of pie dish and top with mushroom onion mixture. Pour egg mixture on top and sprinkle with remaining ¼ cup cheese.
6. Bake frittata for 30 minutes until top is puffed and golden brown.
7.Top with basil leaves for freshness.
Recipe adapted from jessicalevinson.com/baked-mushroom-leek-frittata-recipe/.