On Surviving Passover and Kitchen Sink Frittata

Passover is hitting me especially hard this year. While Graeme and I enjoyed a luxurious and delicious seder at my parents’ house on Monday evening by Tuesday morning, I was already craving all the delicious carbohydrates that I had only just begun depriving myself of. This was not helped by the fact that that very first Passover morning brought me the newest issue of Bon Appetit in the mail, which seemed intent on personally taunting me with this cover:


Really, Bon Appetit? Really? How could you do this to me? I felt so betrayed.

Unleavened dramatics aside, each year I find that the trickiest thing about Passover is trying not to OD on various combos of heavy meat and potatoes (as well as the excessive doses of Passover cakes and cookies that my mother inevitably sends me home from her seder with). While I love me some meat and potatoes, 8 days of only that will get to even me. Last year, the discovery that quinoa is, miraculously, kosher for Passover is what saved us. This year, we are trying to be more mindful about balancing light with heavy meals in general, with some quinoa, mussels, and salad-y goodness complementing all of the brisket, chopped liver, tongue and gefilte fish.

Which brings us to frittata, which is a meal that Graeme and I seem to consistently pull out every time we are feeling overwhelmed by recent rich and heavy eating. It is our go-to “we’ve had guests in town and been out to eat every night for 2 weeks” meal, our “we just came back from New York where we ate fried chicken and tacos every day” meal, and now, our “Passover is seriously getting to me” meal. Graeme whipped some up for lunch today, using whatever we had sitting in the fridge, which is another thing that we love about frittata–it is awesome for using up random foods that don’t have much time left in this world.

In a great twist of irony, the stuff we had to use up in our fridge was… meat and potatoes. Or more specifically, ham and new potatoes. Yes, I forgo chametz, but love my cloven hooves. It is a Passover tradition in our household. There is no recipe necessary for such a simple concoction as frittata. Graeme started by boiling the new potatoes, and sauteing some shallots, celery and ham on medium heat in our small cast iron pan. He then added the potatoes and some goat cheese, and then stirred in half a dozen beaten eggs and seasoned it all. He finished cooking the mixture in a 400F oven for about 15 minutes. We ate it with salad greens, strawberries and a honey/balsamic vinaigrette.

It was nice to eat something hearty but still relatively light, even if it was meat and potatoes. I did not feel like someone had dropped lead into my stomach. My digestive system was thankful for the break, so that it could prepare itself to get back in the game tomorrow night: roast chicken night.

Happy Pesach!