When Holidays Collide: Recipes for The Passover/Easter Weekend

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As we get ready for the holidays, it’s a great time to add some extra greens for your celebrations to spring back into health!  Here are some great brunch recipes for Passover and Easter.

Spinach Pie

Prep Time: 25 minutes • Bake Time: 40 minutes

Makes 6 Side Dish Portions or 4 Meal Portions

This crustless “spinach pie” is closer to a soufflé or quiche than a pie. With eggs, ricotta, and Parmesan cheese, it makes a great dish for a holiday brunch, but it is also dense with enough nutrient-rich spinach to serve as a dinner side dish in place of creamed spinach.


Nonstick cooking spray

1 teaspoon olive oil

1 cup diced yellow onion

2 teaspoons minced garlic

2 tablespoons diced fresh red pepper

1 (16-ounce) package frozen chopped spinach, thawed

3 large eggs

4 large egg whites

1 cup part-skim ricotta cheese

2/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper


1. Preheat the oven to 350°F. Spray a 9 x 9-inch baking dish with nonstick cooking spray.

2. Heat the olive oil, onions, diced red pepper and garlic in a skillet over medium-high heat. Sauté for 5 minutes, just until the onions are lightly caramelized.

3. In a fine mesh strainer, squeeze as much water from the thawed spinach as possible.

4. In a large mixing bowl, whisk the eggs, egg whites, and ricotta cheese until fully combined. Stir the Parmesan cheese, salt, pepper, drained spinach, and cooked onion mixture into the egg mixture and mix well.

5. Pour the spinach and egg mixture into the prepared baking dish and bake for 40 minutes, or until the center is springy to the touch. Let cool for 10 minutes before slicing.


Broccoli & Egg White Frittata

Prep Time: 20 minutes • Cook Time: 15 minutes

2 Portions •

Frittatas are an Italian egg dish that are a lot like an open-faced omelet. This particular frittata is made from fluffy egg whites with fresh broccoli, onion, and bell pepper for a fresh and colorful breakfast that is filled with flavor. A pinch of baking powder in the eggs is a secret chef’s trick that makes the frittata puff up as you melt the Parmesan cheese topping in the oven.


1 tablespoon olive oil

1 1/2 cups chopped broccoli florets

1/4 cup diced yellow onion

1 tablespoon water

1/4 cup diced red bell pepper

1/2 teaspoon minced garlic

8 large egg whites

1/8 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon pepper

3 tablespoons shredded Parmesan cheese


1. Place the oven rack in the second-highest position and set the broiler to low heat.

2. Heat the oil in a large ovenproof skillet over medium-high heat. Add the broccoli and onion and sauté for 2 minutes, or until onions begin to sweat.

3. Add a tablespoon of water to the skillet, cover, and let cook for an additional 2 minutes, just until broccoli is almost tender.

4. Add the bell pepper and garlic and sauté, uncovered, for 1 minute. Reduce heat to medium.

5. In a mixing bowl, whisk together the egg whites, baking powder, salt, and pepper and pour over the vegetables in the skillet. Cook, without stirring, until the bottom of the eggs are firm and the edges of the frittata are pulling away from the pan, 4–5 minutes.

6. Sprinkle the Parmesan cheese over the frittata and transfer to the oven. Broil for just 2 minutes, or until the frittata has puffed up and the cheese is beginning to turn golden brown. Slice into four equal slices to serve.


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