Wild Mushroom Frittata
From: Eitan Bernath
1 tablespoon olive oil
4 baby bella mushroom, sliced
4 shitaki mushroom’s sliced
2 garlic sliced
1 shallot, sliced
¼ cup baby spinach
1 sheet Manischewitz Matzo, broken into smaller pieces
4 eggs, lightly beaten
In a medium sized frying pan, heat up the olive oil on a high heat.
Add in the mushrooms, garlic, and shallot, then saute for 5 minutes until they begin to caramelize around the edges.
Meanwhile preheat the oven on the broiler setting, with the rack in the middle of the oven.
Add the spinach to the pan and saute for a minute, until wilted slightly.
Add in the pieces of Manischewitz Matzo to the pan and mix until it’s fully distributed.
Add in the lightly beaten eggs and cook, stirring occasionally for 3-4 minutes.
Transfer into the oven, on the broiler setting, for 2-3 minutes. Serve hot or cold.
Teen Chef, Eitan Bernath, recently honored with the “Rising Star” award at KosherFeast 2016, is a weekly food blogger, recipe developer, food photographer, and well-known kosher personality, at the age of 14. Since appearing three years ago on the Food Network show “Chopped”, Eitan has had a busy professional life. He works as a brand ambassador for his corporate sponsors, gives cooking demos all over the tri-state area, develops recipes, and is regularly invited to attend kosher foodie events.
To learn more about Eitan and see more of his recipes, you can visit his blog at CookWithChefEitan.com or follow him on Instagram and Facebook, @ChefEitanBernath