Spinach Feta Matzo Brei
Passover’s probably going to look a little different this year, but that doesn’t mean we can’t celebrate with loved ones that are close by and cook our favorite dishes at home.
It’s customary to host or attend a seder during the first few nights of Passover. They’re Jewish dinners that mark the beginning of the eight days of Passover and are typically spent reading, eating traditional food, singing, drinking wine, and other Passover traditions. I especially love the eating part.
Food during Passover is a bit tricky because of the dietary restrictions you have to keep in mind, and its easy to run out of recipe ideas fast throughout the eight days. The trick is to experiment with the staples- you’d think you’ve tasted them all but we’ve yet to unlock so many possibilities.
Today, we’re working with matzo. Since Passover is all about remembering Jewish history, most of the food is deeply symbolic. Matzo for example represents the unleavened bread the Jews ate while fleeing Egypt. Jewish people used to visit their local bakery for matzo bread and has been around for years and years.
It’s kind of spectacular how many different ways you can use matzo.
There’s the classic Matzo Ball Soup of course, and Matzo Granola, I’ve even made a few Matzoh cakes myself- but Matzo Brei is definitely one of my favorites.
This one’s my take on Matzo Brei that’s, in true Nutrition x Kitchen fashion, made with a few healthy tweaks.
Matzo Brei is typically made to be like a quick egg pancake and is often topped with things like jam or butter. My version is a savory Spinach Feta Matzo Brei made with fresh spinach, garlic, parsley, and feta cheese. Nothing too fancy, but definitely much more healthy than the original.
And yes, Matzo Brei is traditionally more of a breakfast meal, but feel free to cook up a serving or two of my Spinach Feta Matzo Brei recipe any time of the day.
Spinach Feta Matzo Brie
Author: Micah Siva
2 large eggs, whisked
1 board matzo, broken
1 clove garlic, chopped
1 handful spinach, chopped
¼ cup fresh parsley, chopped
2 tbsp feta cheese, crumbled
1 tsp olive oil
Salt and pepper, to taste
In a medium bowl, combine eggs, matzo, garlic, spinach, parsley and cheese. Let sit for 5-7 minutes or until the matzo is partially hydrated.
Heat oil in a nonstick skillet over medium heat. Add the egg mixture, and cook until the eggs are fully cooked, about 5-6 minutes.