Happy Passover to everyone celebrating? Yesterday, I asked, can you really have a favorite passover dish? What do you think? Favorite is a strong word, especially when the passover dishes revolve around something equivalent to a piece of cardboard, but if I had to choose something I truly enjoy, it would be Matzah Brei! I mean it makes sense, soaking matzah in eggs is a guaranteed way to make it taste better.
Traditional matzah brei is made with just eggs and matzah, however, naturally, I am taking it up a notch. In fact, this dish uses the same ingredients as yesterday’s frittata, spring onions, mushrooms, caramelized onions, and feta.
Comment below with your favorite passover dish or passover tradition! if you ask anyone in my family, we are all about the Moses and Pharaoh puppet show that my grandma does every year. (note: the youngest person at our seder table is 17). This puppet show obviously has props for every plague. While they are all good, some of our favorites include, boils (bubble wrapping paper), darkness, (black sunglasses), wild beasts, (elephant mask), lice, (and if you ever went to sleep away camp-you also probably have memories).
Matzah Brie with Spring Onions & Feta
Matzah that actually takes good!
- 1/2 onion, chopped
- 2 tsp olive oil
- 3 cremini onions, sliced
- 1 piece matzah
- 1 spring onion, diced
- 1/3 cup egg whites
- 1/4 cup feta
Chop and sautée the yellow onion in an oven safe skillet (8-9in) with 1 tsp of olive oil.
Let the onions cook on low heat for 5-8 minutes.
Add mushrooms and the other tsp of olive oil and cook for another 8 minutes.
Meanwhile, soak a piece of matzah in water for 2-3 minutes. You can do this by breaking the matzah into pieces and placing the pieces into a bowl of water.
Dice the spring onions.
Set aside the onions and mushrooms.
Remove the matzah from the water and place in the pan on medium heat. Add in the egg whites.
Use a spatula to mix around the matzah and eggs.
Mix in both both onions, mushrooms and feta. Cook for 3-5 more minutes.