We all have that one box of Passover matzah that never made it to seder and ended up languishing in the back of our pantries. Each time we move aside a jar of pasta sauce, we notice it and feel a tinge of regret. We know we won’t use it for next year’s seder, but somehow we’re still not willing to throw it away.
I’ve got a life hack for that forlorn box of under seasoned carbs — use it! That’s right, you can still rock that Passover matzah even in high summer (or fall or winter, for that matter). My 4-year-old daughter, Hazel, is a matzah devotee. Specifically, she loves matzah brei for breakfast, which she requests year-round, at least once a week.
To keep up with her matzah brei habit, I’ve started riffing with seasonal ingredients. My basic formula is the same no matter what time of year: find the best produce of the season, sauté it with shallots or garlic in a little olive oil and butter, then add my matzah-egg mixture. It never takes more than 10 minutes (and these are pre-coffee minutes, so that’s saying something). The base of this recipe is a great canvas for the best of what’s around right now.
Here are a few of my favorite seasonal matzah brei combinations:
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- Peas and morel mushrooms (spring)
- Heirloom tomatoes and herbs (summer)
- Fresh corn and cheddar (summer)
- Sauteed peaches and blackberry jam (summer)
- Spinach, olives and feta (fall)
- Swiss chard and onion (fall and winter)
- Meyer lemon and ricotta (winter)
Heirloom Tomato Matzah Brei
- Total Time: 20 minutes
- Yield: Serves 2
Ingredients
- 2 sheets matzah, crumbled into bite size pieces
- 2 eggs, beaten lightly
- ½ cup milk
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp salted butter
- 1 shallot, minced
- 1 large heirloom tomato (or two small), half diced, half in wedges
- 1 Tbsp fresh herbs, such as chives, basil or parsley
Instructions
- In a medium mixing bowl, combine 2 crumbled sheets of matzah, 2 lightly beaten eggs and ½ cup milk. Toss to combine and set aside.
- Heat olive oil and butter in a saute pan over medium heat until the butter is just melted. Add shallots, and cook for a minute or two until the shallots are translucent and fragrant. Add diced tomatoes, and cook for a minute more.
- Tip matzah mixture into the pan, and arrange in a flat layer. Allow to cook on one side for about two minutes, and then flip, breaking up the pieces with a spatula. Cook until all of the egg has set, about 3 minutes.
- Transfer matzah brei to a plate and garnish with tomato wedges and 1 Tbsp fresh herbs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Ashkenazi
I’ve been looking to refresh my matzah brei approach, and this is it. Thanks a million.