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 ten 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:
Peas and morel mushrooms (spring)
Heirloom tomatoes and herbs (summer)
Fresh corn and cheddar (summer)
Sauteed peaches and blackberry jam (summer)
Spinach, olive, and feta (fall)
Swiss chard and onion (fall and winter)
Meyer lemon and ricotta (winter)
- 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 tablespoon fresh herbs such as chives, basil or parsley
- 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 of fresh herbs. Serve immediately.