Matzo Frittata
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 servings
- 4tablespoons olive oil
- 1extra-large Spanish onion (1 pound), halved and sliced into ¼-inch half-moons
- Kosher salt and black pepper
- 12ounces white or brown button mushrooms, trimmed and sliced
- 1tablespoon fresh rosemary leaves, chopped
- 6sheets salted or unsalted matzo, broken into small pieces
- 6large eggs
- ½cup lightly packed flat-leaf parsley leaves, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
229 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 9 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 400 degrees. Heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add 1½ tablespoons oil and then the onion. Season with ½ teaspoon salt and ½ teaspoon pepper, and cook, stirring occasionally, until very well browned and starting to caramelize, 10 to 15 minutes.
- Step 2
Add ¾ 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.
- Step 3
Bring a large kettle or saucepan of water to a boil. Meanwhile, return the skillet to medium-high heat (no need to wash). Add 1½ tablespoons oil, then the mushrooms. Season with the rosemary, ½ teaspoon salt and ¼ 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.
- Step 4
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.
- Step 5
In a large bowl, beat the eggs well and season with ½ teaspoon salt and ¼ teaspoon pepper. Add the mushroom mixture, the softened matzo and the parsley and stir very thoroughly.
- Step 6
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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sandy
Cook the onions with chicken schmaltz and add the mushrooms (I prefer sliced baby bellas) when the onions get soft - no need for so much pan washing.
Independent Observer
I make a matzo brei in omelette form using caramelized onions/mushrooms that have been finished with chicken base. I also top the omelette with some fresh avocado and grated sharp white cheddar at the end for some added creaminess. Very tasty combination.
Barbara
What a lot of work for no more flavor than the way my mother taught me to make matzah brie. I brown the onions, add mushrooms if using, combine eggs with a little water, salt and pepper, and pour into the pan along with broken matzah soaked in cold water and scramble. A little lox mixed in makes the whole thing divine. Moist and delicious every time. There are never any leftovers.
Gator Pam
What intrigues me about this recipe is the method for soaking the matzah. I have found running a board of matzah quickly under running water and then crumbling it in to the beaten eggs, allowing it to sit in the egg mixture for a minute or so to work well. I don't know if bringing a kettle to a boil and dirtying a colander and bowl would make enough of a texture difference to make it worth it.
mjn
Soaking the matzo in cold water for a minute (leave it in large pieces and weigh it down with another bowl) makes for a superior texture. Then dump out the water, break up the matzo and add the eggs.
Granddaughter of immigrants
I've made frittata-style matzo brei for about 20 years but a simpler preparation: 1) sauté onions in olive oil for 10-15 minutes until golden, salting a little to wilt, turning up heat to brown at the end if desired 2) meanwhile, crumble matzo into a bowl, pour hot water over to soak while caramelizing the onions. 3) drain matzo into a colander or sieve 4) beat eggs, add matzo and onions, S&P to taste, chopped parsley if you have leftover from the seder. Cook as you'd normally cook a frittata
BJ
I've been making matzah brei for close to 60 years. I like the idea of the mushrooms and onions, but I prefer to cook my matzah brei on the stove only until the eggs are done, more like scrambled eggs, as my mother taught me. No need for the boiling water, just soak the matzah slightly longer in cold water, or right in the egg mixture, crumbled. This should be an easy meal, not a production.
julia gessula
Can u use a well seasoned cast iron pan?
Linda F
of course!
Jennie
I followed some of the comments below: cooked the onions and mushrooms in chicken fat, added the mushrooms to the semi-caramelized onions, added eggs and decreased matzo. This was a somewhat exhausting recipe to put together (and I have a lot of cooking zitsfleisch), and it was completely flavorless, though I salted and peppered as I went. Very disappointing. Yes, I know I deviated from the recipe, but others found this flavorless as well.
Ellen
Really delicious! I’d cut back a bit on the matzoh—maybe 4 pieces instead of 6 to make the dish a little more egg-forward.
SS
Great dinner recipe to keep kosher for Passover! Served with a side salad
Ferguson
I had some leftover duck fat and a bit of chicken fat from making stock and used them for most of the oil. It gave a little extra flavor to the onions and mushrooms. I would make this again.
Nancy
Unexpectedly good, with everything that’s great about a frittata rather than matzo brei made on the stove (which is also good, but this has less of a fried taste). Texture, taste and flavor combination all worked well together.
Larry
Wouldn't think you could deaden a pound a caramelized onions, but this recipe was up to the task. Not awful, just decidedly short on flavor. If you're looking for something triumphantly matzoh-proof, try Melissa Clark's fantastic matzoh lasagna, which has quickly become a Passover staple in our household.
Lisa G
I am not Jewish but used to make matzoh brei with my Jewish college boyfriend. We ate it with horseradish. Today, I made it for Easter breakfast. When I saw this recipe, I had to try it. I used whole wheat matzoh to get a little more fiber but it is too much matzoh—4-5 sheets would suffice. I would make a lot more onions next time because they got a bit lost. I used shiitake and white button mushrooms and they were great. It was much improved by eating with horseradish! Definite keeper!
Carol
I followed the recipe and unfortunately, it was bland and my family thought so too. It was a fair amount of work. I much prefer matzah brie the way I’ve always made it: soften the matzah, fry it, then add eggs and whatever else, and cook until the eggs are cooked.
Laura Gold
A lot of work but DELICIOUS. But a full teaspoon of ground pepper (½ + ¼ +¼) is way too much pepper; I recommend a dash of freshly ground pepper on the mixture and then one can add more to taste after cooking. I also don't have a nonstick ovenproof skillet; once I had the matzah/egg/onion/mushroom mixture in a bowl, I poured it into an olive oil greased large glass Pyrex dish and baked it for 20-22 minutes. This will become yet another Passover matzah brei variation we will make every year.
Joanne
I thought the idea of a frittata intriguing, the photo enticing. Made this with a friend and we found it dry and lacking flavor. One of the observations is that you have 6 maztzohs and 6 eggs making it very bready. The addition of 2 more eggs would make this a bit more tasty and less dry. If not using schmaltz, perhaps use 1/2 butter as opposed to 100% olive oil.
hobbychef
3/28/21 - served the left over Frittata to Bob & Curtis. They liked it and took some home.
Andrew
Having just watched the Tina Turner documentary, I have to say this recipe was “simply the best!... fun to make, delicious and not incidentally... picture-perfect! We had it fresh out of the oven for a Passover breakfast, and it was equally good the next day cold (well, room temp) as a lunch with a small salad. Will become a Passover tradition and once we can have company again, may even make it for a brunch!
Jay M
I made this the other day. Brought back when my Mother used to make this for me. I did not add the rosemary or parsley. I did caramelized the onions and mushrooms together to make it less time consuming. Came out great!
Private notes are only visible to you.
Advertisement
