Baked matzah brei

To be honest, I’ve never really got on that well with matzah brei. I love the idea, but cannot get it crisp and crunchy. So I decided to bake it instead, and to add a few veggies along the way. It ends up like a frittata but with a bit more body. This is great for a midweek supper. Feel free to swap in other veggies or herbs if preferred.

INGREDIENTS:

6 large eggs 100ml milk 4 sheets matzah, broken into large pieces Olive oil 1 small onion, finely chopped 350g leeks Salt and pepper A handful of parsley, roughly chopped 150g (100g + 50g) grated cheddar cheese

METHOD

Heat oven to 180°C. Beat the eggs in a large bowl and add the milk and matzah pieces. Set aside.

Heat 2 tablespoons of olive oil in a 25cm frying pan over medium heat and saute the onions and leeks with a pinch of salt until meltingly soft and the onions are starting to brown.

Season the eggs generously and add the chopped parsley and 100g of cheese.

Spread the leeks and onions evenly over the pan and pour in the egg mixture. Cook for about 5 minutes, until the base has set then sprinkle with the remaining cheese and transfer to the oven for about 15 minutes until set and golden on top.

Cool for a few minutes in the pan then loosen the edges and underneath with a palette knife. Place a large plate on top of the pan, and using an oven glove, invert the pan and flip the frittata out. Then use another plate to flip it over onto a serving plate so the prettier side is uppermost. Garnish with some more chopped parsley and serve with a crisp green salad.