I received a free case of matzo when I went grocery shopping a few weeks ago. Since then I’ve been trying to come up with creative ideas on how to use it in dishes. This was one of them!
Last summer I made Matzo Brei, similar to French toast. I had that in the back of my mind when I was deciding on the preparation of this dish. However, the Matzo Brei was a blend of sweet and salty, and this time I wanted to take a full savory approach. This version of a matzo-based frittata seemed like the way to go with a colorful mix of vegetables, crumbled feta, and flavorful spices. I also chose to bake it rather than fry it so I could keep the meal a little lighter.
3 pieces matzo, broken into 1-inch bits
1 cup milk (I used Smart Balance lactose-free fat free milk)
1 cup fresh spinach leaves, torn
1/2 cup chopped roasted red peppers, from a jar
1 cup finely diced sweet onion
1/2 cup cherry or grape tomatoes, quartered
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried crushed rosemary
1/4 teaspoon dried thyme leaves
1/2 cup crumbled feta cheese
1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate and set aside.
2. In a medium bowl, place broken matzo and gently stir in milk, making sure to coat all matzo. Let sit for about 30-45 seconds and then drain.
3. In a large bowl, whisk eggs until nicely beaten. Then stir in spinach, roasted red peppers, onions, tomatoes and spices. Gently stir moistened matzo pieces into egg mixture thoroughly.
4. Pour egg mixture into the pie plate and sprinkle with crumbled feta cheese. Bake until eggs are set and edges begin to lightly brown, about 25-30 minutes. Remove from oven and place on cooling rack for a couple of minutes before serving.