NYT Matzah Frittata

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Heat oven to 400 degrees. Heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add 1½ tablespoons oil and then the onion. Season with ½ teaspoon salt and ½ teaspoon pepper, and cook, stirring occasionally, until very well browned and starting to caramelize, 10 to 15 minutes.

Step 2

Step 2 Add ¾ cup water, stirring the onion and scraping the pan. Reduce the heat to medium and cook, covered, until very soft and golden, about 20 minutes more, stirring occasionally. Stir in 2 tablespoons water, then scrape the onion into a bowl.

Step 3

Step 3 Bring a large kettle or saucepan of water to a boil. Meanwhile, return the skillet to medium-high heat (no need to wash). Add 1½ tablespoons oil, then the mushrooms. Season with the rosemary, ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring occasionally, until golden brown, 5 to 10 minutes. Stir in a little water, scraping up any bits in the pan, let it evaporate and transfer to the bowl with the onions. Rinse the pan.

Step 4

Step 4 Place the matzo in a colander set inside a large bowl. Pour in the boiling water and let sit for 1 minute. Pull the colander out of the water and let drain.

Step 5

Step 5 In a large bowl, beat the eggs well and season with ½ teaspoon salt and ¼ teaspoon pepper. Add the mushroom mixture, the softened matzo and the parsley and stir very thoroughly.

Step 6

Step 6 Heat the rinsed skillet over medium-high heat. Heat the remaining tablespoon oil and then pour in the matzo mixture and smooth the top. Cook, undisturbed, until firm on bottom and edges, 5 to 7 minutes. Transfer to the oven and cook until set in the middle and golden brown on top, 12 to 15 minutes. (If desired, broil for 1 to 2 minutes to brown the top.) Loosen from pan if needed with a rubber spatula and slide onto a cutting board or plate. Sprinkle lightly with salt and cut into wedges to serve.