Ask whether matzo brei should be savory or sweet and it’s like asking if matzo balls should be “floaters” or “sinkers.” This question is age old and can certainly spark a debate. This savory version combines red pepper, onion and spinach and is topped off with fresh chives.
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4 servings
8 pastured eggs
¼ cup (60 ml) baby spinach leaves, chopped
½ teaspoon sea salt, plus coarse sea salt for garnishing
¼ teaspoon celery salt
½ teaspoon ground black pepper
¾ teaspoon onion powder
2 tablespoons (30 ml) olive or avocado oil or Schmaltz
1 red bell pepper, diced
1 onion, diced
4 sheets Matzo (here or here), broken into bite-sized pieces
¼ cup (60 ml) flax, coconut, almond or other dairy-free milk
Fresh chives to garnish
Crack the eggs into a medium-sized mixing bowl and whisk them until they are well combined. Next, add in the spinach, sea salt, celery salt, black pepper and onion powder and whisk once more. Set the bowl aside. Then, begin heating the cooking fat over medium/high heat in a large skillet. Add in the red pepper and onion and cook until the vegetables are softened and the onion is translucent, about 5 minutes. Add the matzo to the egg mixture, along with dairy-free milk. Stir to combine and then pour the egg mixture into the skillet.
Lower the heat to medium, so as not to burn the eggs, and shift the mixture around until the eggs are cooked through, about 3–4 minutes. They will basically be scrambled in texture with the bits of matzo cooked inside the mixture. Garnish with fresh chives.
Bubbe’s tip: If you want your matzo to stay slightly crisped, do not soak it too long or you will have a soggy disappointment!