If you grew up eating matzo brei, you most definitely know how you like it and no one is going to change your mind. It’s one of those ubiquitous Ashkenazi dishes that varies from family to family, and it’s really fun to argue about whose is the best recipe. Or more likely, whose is the right recipe.
This dish isn’t likely to replace the matzo brei you’ll defend to the death, but it’s a fun, slightly more elegant, variation on a classic.
It also owes inspiration to another iconic Jewish breakfast, bagel and lox. And now that I think about it, a little everything bagel seasoning on the top of this would not go amiss.
EQUIPMENT: Medium Bowl, Whisk, Cutting Board, Knife, Oven-Proof Non-Stick Skillet*, Spatula
*If your non-stick skillet can’t go in the oven, you can carefully slide the frittata from the skillet to a sheet pan when the time comes.
Matzo Frittata with Smoked Salmon and Herbs
Ingredients
- 8 Eggs
- 1/3 cup Milk
- 2 Matzos
- 3 oz Smoked Salmon, chopped
- 1/2 Red Onion, sliced
- handful fresh Dill, chopped
- handful fresh Parsley, chopped
- 1 to 2 tbsp Cream Cheese
- 2 tbsp Butter
- Salt and Pepper
Directions
- Step 1 Whisk together the eggs and the milk in a medium bowl. Break matzo into bite-size pieces, mix into the egg mixture, and let sit for 15 minutes.
- Step 2 Slice the onions, and chop up the herbs and the salmon. Preheat the oven to 400 degrees.
- Step 3 Melt the butter in an ovenproof non-stick skillet, and cook the onions over medium heat until soft.
- Step 4 Toss the chopped salmon and herbs with the eggs and matzo, and season with salt and pepper.
- Step 5 Pour the egg mixture over the onions in the pan. Toss it around a little to spread the all the fillings evenly, but then leave it alone so that the bottom and the sides can set. Dot the top with cream cheese.
- Step 6 When you are able to run a spatula around the edge of the pan and the frittata is releasing cleanly, transfer to the oven to finish cooking the middle and the top, about 15 minutes. It’s done when a knife inserted in the center comes out clean.
SUB LIST:
| Red Onion | Shallot, White or Yellow Onion |
| Dill or Parsley | Chives |
| Cream Cheese | Goat Cheese |
| Optional Additions | Everything Bagel Seasoning, Tomato, Capers |
Made this over the weekend and it was a hit! Very “Lower East Side brunch” vibes even though we’re stuck at home. Thanks, Sarah!
I love that! So glad you liked it.