MATZO FRITTATA
This savory matzo brei, loaded with caramelized onions and mushrooms, is made like a frittata that you cut into wedges. While commonly eaten for breakfast during Passover, this one serves as a substantial side dish. Leftovers make a nice brunch or lunch, especially with a green salad. The key to a good matzo brei is soaking the matzo just enough to retain a little bit of chew, but not so much that it becomes soggy. Here, the matzo is submerged in boiling water for one minute to soften. If keeping kosher and making this for a dairy meal, use a tablespoon of butter instead of oil for extra flavor.
Provided by Susan Spungen
Categories breakfast, brunch, dinner, lunch, breads, appetizer, main course, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons oil and then the onion. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until very well browned and starting to caramelize, 10 to 15 minutes.
- Add 3/4 cup water, stirring the onion and scraping the pan. Reduce the heat to medium and cook, covered, until very soft and golden, about 20 minutes more, stirring occasionally. Stir in 2 tablespoons water, then scrape the onion into a bowl.
- Bring a large kettle or saucepan of water to a boil. Meanwhile, return the skillet to medium-high heat (no need to wash). Add 1 1/2 tablespoons oil, then the mushrooms. Season with the rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden brown, 5 to 10 minutes. Stir in a little water, scraping up any bits in the pan, let it evaporate and transfer to the bowl with the onions. Rinse the pan.
- Place the matzo in a colander set inside a large bowl. Pour in the boiling water and let sit for 1 minute. Pull the colander out of the water and let drain.
- In a large bowl, beat the eggs well and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the mushroom mixture, the softened matzo and the parsley and stir very thoroughly.
- Heat the rinsed skillet over medium-high heat. Heat the remaining tablespoon oil and then pour in the matzo mixture and smooth the top. Cook, undisturbed, until firm on bottom and edges, 5 to 7 minutes. Transfer to the oven and cook until set in the middle and golden brown on top, 12 to 15 minutes. (If desired, broil for 1 to 2 minutes to brown the top.) Loosen from pan if needed with a rubber spatula and slide onto a cutting board or plate. Sprinkle lightly with salt and cut into wedges to serve.
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Demetria Allen
[email protected]This is my new favorite frittata recipe! It's so easy to make and it's always a crowd-pleaser.
punaram khatri
[email protected]I'm not sure what I did wrong, but my frittata didn't turn out very well. It was kind of dry and rubbery.
Zihadi Moslim
[email protected]This frittata is a great way to use up leftover vegetables. I added some chopped spinach and zucchini and it was delicious.
MD Rqkibul Hasan
[email protected]I had a hard time finding matzo meal, but I was able to make my own using a food processor.
Jannat Nourine
[email protected]This frittata was a little too oily for my taste. I think I'll use less oil next time.
Faisal Jutt
[email protected]I'm not a fan of eggs, but I really enjoyed this frittata. The matzo added a nice crunch and flavor.
Gordon Roberts
[email protected]This frittata is a great make-ahead breakfast or brunch option. It's also easy to transport, so it's perfect for potlucks or picnics.
Md Shoyad_vi
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover matzo.
Diane Levinge
[email protected]I'm definitely going to make this frittata again. It's a great recipe to have on hand for a quick and easy meal.
Nabukenya Sawuyah
[email protected]This frittata was a great way to start my day. It was filling and flavorful.
M Aslam Aslam
[email protected]Overall, I thought this frittata was just okay. It wasn't bad, but it wasn't anything special either.
Bybe Dol
[email protected]I had some trouble flipping the frittata in the pan. It ended up breaking into pieces.
Saman Waheed
[email protected]This frittata was a little bland for my taste. I think I'll add some more herbs and spices next time.
Muqan Musqan
[email protected]I added some chopped veggies to the frittata and it was even better. I think next time I'll try adding some cheese.
Denis Mutugi
[email protected]I followed the recipe exactly and the frittata turned out perfectly. It was fluffy and golden brown.
Venah Badza
[email protected]This frittata was a great way to use up leftover matzo. It was also a nice change from the usual breakfast options.
Fortune Chokopjo
[email protected]I'm not a huge fan of matzo, but this frittata changed my mind. The matzo added a nice crunch and flavor to the dish.
Dinajpur Top1
[email protected]This matzo frittata was a hit with my family! The flavors and textures were perfect, and it was so easy to make. I'll definitely be making this again.