With Passover less than two weeks away, I've adapted a baked Sephardic omelette for the holiday, which is more like strata with matzoh standing in for bread. It can be served for brunch alongside a crunchy salad of shaved raw vegetables, or as a side dish with roast salmon.
Adapted from The New Mediterranean Jewish Table by Joyce Goldstein
Ready time: 1 hour
Baked spinach omelette
1 tbsp unsalted butter, softened
2 (300-gram) packages frozen whole leaf spinach, thawed
4 plain matzos
8 large eggs, lightly beaten
1 cup ricotta
½ cup freshly grated Parmesan
3 tbsps extra-virgin olive oil
1¼ tsps fine sea salt
½ tsp freshly ground black pepper
Preheat oven to 350 F. Butter a 2- to 3-quart rectangular baking dish.
Gently squeeze spinach to remove excess water. Pat dry with paper towel. Set aside. Break matzos into 2-inch pieces. Place in bowl and cover with warm water for 2 minutes. Drain in colander, pressing lightly.
In large mixing bowl, combine eggs, spinach, matzos, ricotta, Parmesan, olive oil, salt and pepper. Mix until evenly distributed.
Transfer to baking dish. Level out top with spatula. Bake on middle rack until set and toothpick inserted in centre comes out clean, 40 to 45 minutes. Serve warm or at room temperature.