Matzo Brei à la Florentine is essentially a Matzo Brei recipe with spinach — it’s a delicious, hearty, vegetarian dish to add to your feast for Passover, or to have absolutely anytime!I know, I know — could there be a more confusing recipe title?
There’s a lot going on here. Let me to explain . . .
I really love Matzo Brei, and wanted to make one for Passover, but I wanted to make it a very unique Matzo Brei recipe — hence the ” à la Florentine.” And let me tell you, this version is over-the-top delicious. Whether you celebrate Passover or not, you will love this!
What is Matzo Brei?
- Matzo Brei is a dish with Ashkenazi Jewish origins that’s traditionally made with fried matzo and eggs. (Think scrambled eggs meet crispy French toast.)
- It’s commonly eaten during Passover, as a breakfast food, when only unleavened bread is permitted, which matzo is.
- Typically, broken pieces of matzo are be dipped into a lightly beaten eggs, and then fried.
- There are numerous ways to prepare the dish, as well as flexibility in ingredients. Though they may turn out quite similar, every family seems to have their own special method of making Matzo Brei.
And the “à la Florentine,” well that’s pretty much an Italian way of saying it’s Matzo Brei recipe with spinach.
My mom used to make a version of this with just the matzo and eggs. I always found it delicious and comforting. And of course, she used double the onions. 🙂
gWith Passover just days away, though super tasty, as I said, I felt I couldn’t very well make you a typical Matzo Brei — it had to be extra special.
Enter fresh spinach and sweet caramelized onions! This Matzo Brei recipe is unique and beautiful!
And of course, the awesome crispy stacked matzo presentation.
So there you have it. Still find it confusing? I know, me too. 😉
Enjoy this Matzo Brei recipe with Spinach for Passover — or, anytime!
I bet it will become one of your favorite, unique Matzo Brei recipes too.
Matzo Brei à la Florentine is essentially a Matzo Brei recipe with spinach -- it's a delicious, hearty, vegetarian dish to add to your feast for Passover, or to have absolutely anytime!
- olive oil for the pan
- 1 cup red onion, thinly slicd
- 1 teaspoon garlic, minced
- 4 cups fresh spinach leaves
- 4 whole matzo crackers
- 4 large eggs
- 1 teaspoon smoked paprika
- 1 tablespoon unsalted butter
- salt and freshly ground black pepper
Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring from time to time, until the onions are nicely browned, about 10 minutes.
Add the spinach and use kitchen tongs to mix it with the onions. Cook until it's completely wilted, about 3 minutes. Season to taste with salt and pepper. (Here's How to Season to Taste.) Add this to a bowl and set aside. Do not wash the pan.
Break each matzo cracker into 4 pieces -- as equally sized as possible. (They probably won't break exactly how you want them to -- no biggie.) Set aside.
In a small mixing bowl, whisk the eggs with the paprika and a generous sprinkle of salt and pepper.
Coat the bottom of the same sauté pan you used for the spinach, with a bit more oil and about half of the butter, and place it over high heat.
Once the pan is very hot, 2 at a time, dredge the matzo pieces through the egg mixture, coating them well. Immediately place them in the pan. Repeat this until you've done as many as will fit with at least a an inch or so between them. (This will likely be done in 2 batches -- add the remaining butter in the second batch.) Brown them well, about 30 seconds per side. Remove them from the pan and place them on a plate as you go.
Return the spinach to the pan with any of the remaining egg mixture and cook over medium heat, stirring often, just until the egg is cooked through, about 2 minutes. (This should look like spinach scrambled eggs -- more or less.)
Assemble by stacking 4 of the matzo pieces with the spinach-egg mixture between each one and on top, being sure to divide the ingredients as evenly as possible.