- 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.
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.