Matzo Frittata

Published Date: March 17, 2021

Total Time: 1 hour 15 minutes

Ingredients

• 4 tablespoons olive oil

• 1 extra-large Spanish onion (1 pound), halved and sliced into ¼-inch half-moons

• Kosher salt and freshly ground black pepper

• 12 ounces white or brown button mushrooms, trimmed and sliced

• 1 tablespoon fresh rosemary leaves, chopped

• 6 sheets salted or unsalted matzo, broken into small pieces

• 6 large eggs

• ½ cup lightly packed flat-leaf parsley leaves, coarsely chopped

Instructions

Step 1: Caramelize the Onions

Preheat oven to 400°F (200°C). Heat a 12-inch oven-safe nonstick skillet over medium-high heat. Add 1½ tablespoons olive oil, then the sliced onion. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the onion is deeply browned and begins to caramelize, 10–15 minutes.

Step 2: Soften the Onions

Add ¾ cup water to the skillet, stirring to scrape up any browned bits from the bottom. Reduce heat to medium, cover, and cook until the onion is very soft and golden, about 20 minutes more. Stir in 2 tablespoons water, then transfer the onion mixture to a bowl.

Step 3: Cook the Mushrooms

Bring a large pot of water to a boil. Return the skillet to medium-high heat (no need to wash). Add 1½ tablespoons olive oil, then the sliced mushrooms. Season with the chopped rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until golden brown, 5–10 minutes. Stir in a splash of water to deglaze the pan, scraping up any browned bits, then transfer the mushroom mixture to the bowl with the onions. Rinse the skillet.

Step 4: Soak the Matzo

Place the broken matzo in a colander set over a large bowl. Pour boiling water over the matzo until fully submerged, and let sit for 1 minute. Lift the colander out of the water and drain thoroughly.

Step 5: Prepare the Egg Mixture

In a large bowl, beat the eggs with ½ teaspoon salt and ¼ teaspoon pepper until well combined. Add the mushroom-onion mixture, the softened matzo, and chopped parsley. Stir thoroughly to ensure even incorporation.

Step 6: Cook and Bake the Frittata

Heat the rinsed skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then pour in the matzo-egg mixture. Smooth the top with a spatula. Cook undisturbed for 5–7 minutes until the bottom and edges are firm. Transfer to the oven and bake until set in the center and golden brown on top, 12–15 minutes. For extra browning, broil for 1–2 minutes (watch closely to prevent burning). Loosen with a rubber spatula, slide onto a plate, sprinkle lightly with salt, and serve in wedges.

Notes & Variations

• Cast Iron Alternative: Use a well-seasoned cast-iron skillet for richer browning and heat retention.

• Mushroom Swap: Substitute baby bella or shiitake mushrooms for a deeper, earthier flavor.

• Chicken Schmaltz: Replace 1 tablespoon olive oil with chicken schmaltz (chicken fat) for a richer, traditional twist.

• Gluten-Free Option: Swap matzo with corn tortilla wedges for a quick, gluten-free alternative.

• Stovetop Only: Skip the oven by cooking the frittata over low heat for 15–20 minutes, stirring occasionally for a softer texture.

User Comments & Adaptations

• “My mother makes matzah brie by browning onions, adding mushrooms, and scrambling matzo soaked in cold water with eggs. Lox mixed in makes it divine.”

• “Cook onions in chicken schmaltz and add baby bella mushrooms once onions soften—minimizes pan washing!”

• “Top with avocado and sharp white cheddar for creaminess, or use chicken base for extra depth.”

• “60 years of making matzah brei: Soak matzo in cold water or add directly to eggs for a scrambled-style frittata—no oven needed!”

“Moist and delicious every time. There are never any leftovers.” (Anonymous user)