Matzo Frittata

By Susan Spungen

Published March 17, 2021

Matzo Frittata
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
1 hour 15 minutes
Rating
4(458)
Comments
Read comments

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.

Featured in: 5 Fresh Seder Dishes You’ll Want to Make All the Time

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

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 by

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 Comment on this recipe and see it here.

Ratings

4 out of 5
458 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

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.

Rich

Another variation that I’ve grown fond of is substituting corn tortilla wedges for the softened matzoh. Much easier to find tortillas in my town, and delicious.

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!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.