Cook: 30 minutes

Serves: 6

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.

Heat oven to 180°C.
Beat the eggs in a large bowl and add the milk and matzah pieces. Set aside.
Cut the leeks from the top to the bottom leaving the root intact. Wash them well and then finely slice, discarding the very end with the root.
Heat 2 tablespoons of olive oil in a 25cm frying pan over medium heat and sauté the onions with a pinch of salt for 5 – 10 minutes until softened then add the leeks with another small pinch of salt until they are 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 making sure to use an oven glove as the pan handle will be very hot, invert the pan and carefully turn the baked brei out. Then use a serving plate to flip it over onto onto that serving plate so the more attractive top side is uppermost.
Garnish with chopped parsley and serve with a crisp green salad.

Instagram: Victoria Prever

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Ingredients

Name: Baked matzah brei for Pesach
Prep time: 10 min
Cook time: 30 min
Yield: 6
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