Mozzarella And Spinach Matzo Brei Recipes

CINNAMON ROLL MATZAH BREI

Steps:

• For the cinnamon roll spread: Use a fork to combine the butter, brown sugar, cinnamon and salt in a medium bowl until combined and uniform. Set aside.
• For the cream cheese icing: Use a hand mixer to beat the cream cheese and butter in a medium bowl until combined. Then add the powdered sugar and salt and carefully mix until combined and uniform. Spoon into a piping bag with a 1/4- or 3/8-inch nozzle or a ziptop storage bag and snip a small piece off the end, 1/4 to 3/8 inch wide. Set aside.
• For the matzah brei: In another medium bowl, whisk together the eggs, granulated sugar and salt until uniform.
• Break the matzah into bite-sized pieces and put into a separate bowl. Pour on the milk until covered and let sit for 30 to 60 seconds, just until softened; you don't want to make the matzah mushy. Drain through a sieve, add the matzah to the egg mixture and mix to combine.
• Heat a large nonstick pan over medium heat and add half the butter to melt.
• Spoon a quarter of the matzah mixture (about 1/3 cup) into the pan and form into a flat pancake. Repeat with another pancake if there is room in your pan. Have your cinnamon roll spread ready nearby. Fry the pancakes for 2 minutes, or until the bottoms are cooked but not browned. Flip and immediately spoon 1 tablespoon of the cinnamon roll spread onto the middle of each pancake. Spread around the pancake as it melts, leaving the edges exposed. Fry for 1 more minute, or until cooked through.
• Repeat with the rest of the matzah mixture and cinnamon roll spread to make another 2 pancakes, adding the remaining butter to the pan. Swirl a generous amount of cream cheese icing onto each pancake and serve immediately with more icing!

MIXED BERRY MATZO BREI

Steps:

• For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
• For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
• Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
• Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
• Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.

CLASSIC MATZO BREI

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

MATZO BREI

Steps:

• In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.

MATZO BREI WITH CREAMED SPINACH AND CRISPY ONIONS

Steps:

• Heat the oil in a medium skillet over high heat until hot.
• Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
• Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
• Reserve the skillet and oil in which the onions were cooked.
• Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
• Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!
• Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
• Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
• Stir in the spinach and cheese and cook until just heated through.
• Top each portion with a mound of the onions.

FRESH SPINACH AND MOZZARELLA SALAD

Steps:

• Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl.
• Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion.
• (Can be prepared 1 hour ahead; Let stand at room temperature, tossing occasionally).
• Add spinach to salad and toss to combine.
• Season to taste with salt and pepper and serve.