Mixing horseradish into both the frittata and the sour cream topping gives this easy brunch dish lots of horseradish flavor. Combine whisked eggs with prepared horseradish and sharp cheddar cheese, then pour the mixture over sautéed asparagus and onions and bake until the frittata is puffed and browned. Cut it into wedges, drizzle with an easy horseradish and sour cream sauce, and sprinkle with fresh chives for an elegant breakfast option that’s also kosher for Passover.
What to buy: Asparagus spears can vary in length and thickness; for this recipe, the thinner 1/4-inch-thick spears work best.
This dish was featured as part of our Kosher-for-Passover Breakfast Recipes.
For the frittata: