Matzo Brei: Passover or Anytime

Why not make Matzo Brei for breakfast all year round?

Is Matzo Brei only for Passover?

It’s the first morning of Passover so of course I made a simple version of Matzo Brei.  As Matzo Brei is made by mixing eggs with matzo, much in the same way as you mix eggs with bread to make French Toast, it is a simple dish to prepare for breakfast or brunch.

How do you serve Matzo Brei?

The number of possible additions and variations for this otherwise very straightforward dish is endless.  I opted, however, to start off with a basic recipe with a small addition of wild garlic, which is in season and in abundance in my local area at this time of year.

Feel free to add your favorite additions, such as mushrooms, grated cheese, diced bell peppers, garlic, leeks, spinach, etc.  You get the gist.  All ideas are good.

Serve your Matzo Brei with a choice of toppings: apple sauce, sour cream, jam, maple syrup or even ketchup.  Let your imagination go wild!   Everyone can choose their preferred topping. Enjoy!

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5 from 3 votes

Matzo Brei

Matzo brei is a traditional breakfast dish during Passover, yet can be made all year long!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: Jewish, Vegetarian

Servings: 4

Author: Belgian Foodie

Metric – US Customary

Ingredients

• 2 tbsp olive oil or other vegetable oil
• 450 g onion chopped finely
• 10 leaves wild garlic optional. See notes about a clove of garlic.
• 8 egg
• 4 Matzo sheets full size
• 1/4 tsp salt
• 60 g cheese optional
• 1/8 tsp black pepper

Metric – US Customary

Instructions

• Chop finely the onions. Heat the oil in a pan. Add the onions and cook them on medium heat until translucent and soft (about 10 minutes), depending how much you like your onions cooked.
  
• If adding the wild garlic, chop the wild garlic stems and leaves. Alternatively you can add minced garlic. Add the chopped wild garlic to the pan with the onions for the last minute of cooking the onions. Let onions cool (slightly)
• Beat the eggs in a bowl. Add salt and pepper.
  
• Moisten the matzo under running water until the matzo softens but does not crumble. Break the matzo in pieces and add them to the seasoned beaten eggs. Continue until all matzo is added. Add onion-garlic mixture to the beaten eggs. Leave for a few minutes until the matzo absorbs most of the beaten eggs.
  
• Add the oil to the same pan over a medium flame. Add the matzo-egg mixture into the pan when it is pretty warm (like you would for eggs). If you are adding the grated cheese, add it now on top of the mixture. Cook 2-3 minutes before stirring and cooking for another 1-2 minutes until set.
  
• Serve the matzo brei with toppings (see notes)
  

Notes

If you don’t have or want wild garlic, 1 clove of ordinary garlic can substitute for the wild garlic.

You can use any kind of mild grated cheese (e.g., Cheddar, Jack, Gouda, Emmental).

Toppings can include apple sauce, sour cream, jam, maple syrup or even ketchup. Serve whatever toppings you might use for French toast, omelettes or crepes.

Nutrition

Nutrition Facts

Matzo Brei

Amount Per Serving

Calories 316 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 438mg146%

Sodium 299mg13%

Potassium 165mg5%

Carbohydrates 26g9%

Sugar 1g1%

Protein 19g38%

Vitamin A 0IU0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.