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Looking for Passover brunch ideas? Stop here and take a peek into this article. Carry on to find some brunch recipes for Pesach.
Passover Brunch Recipes
Passover is a time to remember the freedom acquired by the Jewish from slavery under the Egyptians. Considered to be the most widely celebrated Jewish festival, Passover is commemorated with immense zeal and vigor across the world. Though the date falls on the 15th of the Nisan month of the Hebrew calendar, the celebrations continue for the next seven to eight days. A time for family gatherings and get-togethers, Passover is the right time to indulge in some delectable foods and gourmets as well. Make your Passover morning even more special by preparing some brunch delicacies. Read on to find some Pesach recipes and enjoy a delicious brunch.
Brunch Recipes For Pesach
Spicy Fruit Cup
Ingredients
- 1 8-ounce can Pineapple Chunks (juice-pack) (undrained)
- ½ cup Orange Juice
- 2 tbsp dry White Wine (optional)
- 1/8 tsp Cinnamon (ground)
- A dash of Nutmeg (ground)
- 2 medium Oranges (peeled and sectioned)
- 1 medium Pear (cored and sliced)
- 1 cup fresh Strawberries (halved)
Instructions
- Take a large mixing bowl and combine together pineapple, orange juice, white wine, cinnamon and nutmeg. Mix well.
- Add oranges, pear and strawberries. Stir.
- Cover the bowl and refrigerate for about 1 to 4 hours.
- Serve chilled.
Asparagus Frittata
Ingredients
- ¾ pound fresh Asparagus Spears/ 1 10-ounce package frozen cut Asparagus
- 6 Eggs
- ¾ cup Low-Fat Cottage Cheese
- 2 tsp Yellow Mustard
- 1/8 tsp Salt
- A dash of Pepper
- 1 cup fresh Mushrooms (sliced)
- 1 small Tomato (cut into wedges) or ¼ cup Tomato (chopped)
Instructions
- Boil some water in a pan.
- Add asparagus spears and cook for 8 to 10 minutes till they turn crisp-tender.
- Drain and reserve 3 spears for garnishing.
- Chop the remaining spears into 1 inch pieces. Set aside.
- Beat eggs in a medium bowl until foamy.
- Add cottage cheese, yellow mustard, salt and pepper. Beat well and keep aside.
- Grease a 10-inch ovenproof skillet.
- Add mushrooms and cook on medium flame till they turn tender.
- Add asparagus pieces and sauté.
- Pour the egg mixture and cook for 5 minutes on low flame till the mixture starts to bubble and sets around the edges.
- Remove from heat and arrange the reserved asparagus spears on top.
- Bake in the oven at 400 °F for about 10 minutes till it sets.
- Garnish with tomato.
- Cut into wedges and serve warm.
Egg Salad Deluxe
Ingredients
- 8 large Eggs (hard boiled and shelled)
- 3 tbsp Olive Oil
- 1 medium Onion (thinly sliced)
- 10 ounces Mushrooms (sliced)
- 2 medium Celery Stalks (finely chopped)
- ½ teaspoon Salt
Instructions
- Heat 1 tbsp olive oil in a skillet.
- Add onion and sauté for 10 to 12 minutes till it turns golden brown, stirring occasionally.
- Add mushrooms and cook for another other 8 minutes until golden and all the liquid has evaporated. Remove from heat.
- Chop the eggs finely and mix with the mushroom mixture.
- Add celery, salt and remaining 2 tbsp olive oil. Toss well and chill the salad.
- Serve on a bed of lettuce.
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