Matzo brei frittata

I’m coming up on a week of busy days with early starts. Grab-and-go breakfasts are in order. Yesterday, I found myself craving matzo brei—that Passover-morning classic of matzo scrambled with eggs—and decided to try mashing it up with my favorite make-ahead breakfast: frittata. Just for fun, here’s a rough write-up with some bad iPhone photos!

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I started by running 4 matzos under cold tap water until they were damp but not soggy. I crumbled the damp matzos onto a plate and let them sit and soften while I greased the heck out of a 9-inch nonstick cake pan. I heated a large glug of olive oil—maybe 3 tablespoons?—in a skillet over medium heat, and fried the soaked matzo until the smallest bits were toasty and fragrant. Then I turned off the heat and let the matzo cool slightly.

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While the matzo cooled, I chopped up the leftover parsley, dill, and scallions from making gefilte fish

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…and whisked together 8 eggs, 1/2 cup farmer cheese (I usually use Greek yogurt, but this week I got a little creative at the market), a large pinch of salt, and lots of black pepper.

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I stirred the herbs into the eggs, then mixed everything together in the cake pan. I let things sit and mingle for a bit while I preheated the oven to 350° F (and watched a bit of an old BBC Poirot episode).

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Once the oven was hot, I baked the frittata until it was fully set in the middle, which took about 25 minutes. Then I let the frittata cool in the pan for about 10 minutes, turned it out onto a cutting board, and cut it into wedges. Behold my breakfast for the week!

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