A matzo brei is the Passover version of a pancake, omelette or scrambled eggs. It can be even sweet or savory. I like mine most ways but usually make it plain. I got my creative juices flowing and decided to change it up a bit and make it with spinach, caramelized onions and a bit of chopped dill. There are really endless possibilities with what you can add to a matzo brei. Play around with it, enjoy it. To see how I made my Spinach and Caramelized Onion Matzo Brei, keep reading.
|Spinach and Caramelized Onion Matzo Brei|
- 1-2 tbsp. Extra virgin olive oil
- 1 medium onion, chopped
- 3 boards of matzo, crumbled
- 2 eggs, beaten
- 1 (10 oz) pkg. frozen chopped spinach, squeezed dry
- splash of lemon juice
- Extra Virgin olive oil cooking spray
- Salt and pepper, to taste
- Saute the onions in 1 tbsp of the oil, adding more oil, if needed. You want the onions to be nice and browned. Set aside.
- Add the crumbled matzo pieces to a large bowl and add warm water, just enough to cover it. Do not saturate it to the point where the matzo starts to fall apart. You just want enough water to soften it up. Let it sit for about a minute and then drain the water out.
- Add the beaten eggs, spinach, onions, lemon juice salt and pepper to the crumbled matzo pieces and mix well so all the ingredients are evenly distributed.
- In a medium frying pan over medium low heat add a generous amount of cooking spray and add in half of the matzo mixture to the pan. Flatten out and try to make it in the shape of the pan.
- Let cook for about 3 minutes. Take a large plate and place it over the pan and carefully flip it over so the matzo brei is laying in the plate. Add more cooking spray to the pan and gently slide the matzo brei back into the pan. Cook for another 3-4 minutes, until done. Makes 2 matzo breis. Enjoy!