If you are observing Passover this week, you are likely adjusting your eating routine. Although with the myriad of gluten-free and grain-free options and products available, keeping K for P is easier then ever. There are tons of flour alternatives, such as almond, chickpea, and coconut flours, as well as an abundance of products such as pastas, chips, and tortillas made from legumes. Not to mention the old faithful, cauliflower rice and vegetable noodles. But, if you are looking for ways to utilize your matzo, here are two simple spins on a classic Passover staple - matzo brei.
Matzo brei is a traditional breakfast that is eaten during Passover. In its most simple and classic form, it consists of matzo mixed with eggs, scrambled up in butter, and topped with maple syrup, honey, jam, or sour cream. As a way to add more nutritional millage to your meals, I offer you two spins on the classic. One savory, loaded with spinach, onions, and mushrooms, and one sweet that has apples, raisins, and pecans. Both recipes offer adaptability - use pears or even bananas in place of apples and swap in whichever nuts you have on hand. Prefer kale over spinach, use that along with whichever seasonal finds you can snag at the greenmarket - ramps anyone?
Matzo Brei with Spinach, Onions, and Mushrooms
serves 2
- 1 tablespoons + 2 teaspoons avocado or olive oil
- 1 tablespoon ghee or butter
- 1/2 of a yellow onion, thinly sliced
- 8 oz baby bella mushrooms, thinly sliced
- 2 cups spinach
- 2 sheets whole wheat matzo
- 3 pasture raised eggs
- 2 oz swiss cheese, chopped (optional)
- Sea salt
- Freshly ground black pepper
- Sour cream, plain yogurt, microgreens, and/or dill for garnish
- In a 10 to 12 inch skillet, warm 1 tablespoon of oil over medium-high heat. Add the onions and sauté until soft and golden brown. Stir frequently for about 15 minutes. Add the mushrooms and sauté until cooked down, about 5 minutes, adding an additional teaspoon of oil if needed. Add spinach, a pinch of salt and pepper, and cook until spinach is slightly wilted. Transfer mixture to a bowl to cool. Clean pan.
- Bring a kettle of about 3 cups water to a boil. Break eggs into a large bowl and beat lightly. Add the onion mixture to the eggs and the cheese, if using. Mix to combine.
- Break matzo into a colander and pour the boiling water over the pieces to soften. Add the matzo pieces to the egg and onion mixture. Add an additional pinch more salt and pepper.
- Melt 1 tablespoon of ghee in the skillet over medium heat. Pour in egg mixture and cook until golden brown on both sides, about 5 to 7 minutes. Divide into two plates, top with a dollop of plain yogurt and dill, and enjoy.
apple cinnamon matzo brei
serves 2
- 2 tablespoons pecans, toasted and roughly chopped
- 2 tablespoons ghee or butter
- 1 granny smith apple, peeled and cut into slices
- 1 teaspoon maple syrup + additional for drizzling
- 1 teaspoon cinnamon, divided
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamon
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup raisins
- 2 large pasture raised eggs
- 3 sheets whole wheat matzo
- Sea Salt
- Bring a kettle to a boil with 3 cups water. In a 10 to 12 inch skillet over medium heat, melt 1 tablespoon of ghee. Add apple slices and cook until lightly browned, around 5 minutes. Add 1/2 teaspoon cinnamon and 1 teaspoon maple syrup. Continue cooking until caramelized, about 4 minutes more. Stir in raisins and lemon juice and remove from pan.
- Break matzo into 3 inch pieces into a colander. Slowly pour boiling water over matzo and let drain.
- In a bowl, lightly beat the eggs. Whisk in 1/2 teaspoon cinnamon, 1/8 teaspoon cardamom, 1/8 teaspoon nutmeg, and a pinch of salt. Stir in matzo.
- Melt remaining tablespoon of ghee in skillet over medium heat. Add egg mixture and cook until golden brown on both sides, about 5 minutes. Stir in half of the apples and continue cooking until warmed through. Transfer to two plates, top with additional apple mixture, pecans, and a drizzle of maple syrup.
