Matzo Frittata

By Susan Spungen

Published March 16, 2021

Matzo Frittata
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
1 hour 15 minutes
Rating
4(475)
Comments
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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

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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.

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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.

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Ratings

4 out of 5
475 user ratings
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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.

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.

Michael Lainoff

I made mine extra treyf (with bacon and swiss cheese). I was going to also add spinach, but it slipped my mind. Next time: more bacon, more cheese and spinach!

Leigh

A new favorite for Seder, Read comments about potentially being bland, so doubled the mushrooms and added shredded cheddar.

Anita

I made this with gluten free matzah. I may have let them get too wet, but it was good anyway. I used thyme in place of rosemary because I always like thyme with mushrooms. My daughter-in-law said it had a stuffing vibe.

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