Matzo brei — a kind of flat omelet made from crushed matzo — is a beloved Passover-week breakfast. Quinoa flakes stand in for the traditional egg, acting as the "glue" that holds it together while adding a surprising amount of flavor to this comforting classic. It comes together in one skillet, one serving at a time, in well under 15 minutes.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Matzo. The star of the dish — crumble it into small, irregular pieces so it soaks up the water evenly and gives the finished dish its characteristic texture.
- Quinoa flakes. These give the matzo brei its structure in place of egg. Look for them near the hot cereals or in the gluten-free aisle — they're worth seeking out for this recipe specifically, since few other pantry staples do the same binding job.
- Vegan buttery spread. Use a Kosher for Passover margarine if you're keeping strictly kosher for the holiday.
- Maple syrup. Optional, but a classic sweet topping if you like your matzo brei on the sweeter side.
- Salt. Essential even in the sweet version — it balances the maple syrup and keeps the dish from tasting flat.
Variations
- Make it savory. Skip the maple syrup and top with extra salt, or a spoonful of applesauce on the side.
- Add cinnamon. A pinch stirred into the matzo mixture adds warmth, especially if serving it sweet.
- Double the batch. This recipe is easiest to make one serving at a time in a small skillet — simply repeat for more servings rather than trying to cook a large batch in one pan.
- Add fried onions. A classic savory variation — sauté some onion in the skillet before adding the matzo mixture.
Tips for the Best Vegan Matzo Brei
- Get the skillet very hot first. This is what gives the matzo brei its crisp, golden crust rather than a soft, steamed texture.
- Let the matzo mixture stand. A few minutes of soaking is what lets the quinoa flakes do their binding work — don't rush straight into the pan.
- Flip confidently. Use a plate the same size as your skillet, and flip in one quick, decisive motion rather than hesitating halfway through.
- Serve immediately. Matzo brei is best hot and crisp, right out of the pan — it loses its crunch quickly as it cools.
- Don't over-soak the matzo. A few minutes is plenty; too long and it turns mushy instead of holding some texture.
Make Ahead & Storage
Matzo brei is really at its best made fresh and eaten immediately, since it loses its crisp texture as it sits. If you do have leftovers, reheat in a hot dry skillet rather than the microwave to bring back some crispness.
How to Serve
Serve hot with maple syrup for a sweet breakfast, or simply sprinkle with extra salt for a savory take.
Recipe
Vegan Matzo Brei
As in our recipe for Vegan Matzo Balls, quinoa flakes provide the Passover-appropriate “glue” that holds the matzo brei together. They also add a surprising amount of flavor to this bland yet comforting classic.
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Servings:
Ingredients
- 1 ½ matzos crumbled
- ¼ cup quinoa flakes
- 1 tablespoon vegan buttery spread like Earth Balance, or use a Kosher for Passover margarine if you adhere strictly
- Pinch of salt plus more for serving, to taste
- Maple syrup optional
Instructions
- Start heating a 7- or 8-inch nonstick skillet before starting, as it’s best for it to be very hot when the pouring in the matzo brei batter.
- Combine the crumbled matzos and quinoa flakes in a heatproof bowl. Pour 1 cup boiling water over them and stir together. Let stand for 2 to 3 minutes as the skillet heats up.
- Melt the buttery spread or margarine in the skillet. Once it’s sizzling, pour in the matzo mixture and pat in evenly. Cover and cook over medium-high until the bottom is golden brown and crisp.
- Slide the matzo brei out onto a plate about the same size as the skillet. Holding the bottom of the plate with one hand, invert the skillet over the plate with the other and then flip right side up quickly. Cook the other side of the matzo brei until golden brown.
- Slide onto a a serving plate. Serve with the optional maple syrup, or sprinkle additional salt over the top.
Nutrition (Estimate per Serving)
Calories: 346kcalCarbohydrates: 52gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 92mgPotassium: 51mgFiber: 3gSugar: 2gVitamin A: 535IUCalcium: 5mgIron: 2mg
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Ivy says
Hi. Where do you get quinoa flakes? Wondering if you can grind raw quinoa in a blender and just use the flour.
Nava says
Hi Ivy -- the quinoa flakes are made by Ancient Harvest and are available in natural foods stores where other cooked cereals are found. If they don't have it, you can ask them to order.
I wouldn't use ground raw quinoa; it would probably still taste raw. But since it's not Passover, you can use oatmeal, which you can get anywhere, instead of the quinoa flakes. Use them in the same proportion. Enjoy!
Ivy says
Thanks so much, Nava! I usually just use chickpea four ala Isa Moskowitz's VWAV fronch toast recipe, but it's great to have an Passover recipe for matzo brei, along with the oatmeal tip 🙂
Barbara Pollak says
Note to newbies re quinoa. Ancient Harvest is one of very few brands of quinoa that has Passover approval (meaning it does not come in contact with any contaminants eg wheat or barley) from growing to packaging. Quinoa flour, however, being processed elsewhere, is NOT kosher for passover. Most oatmeal is also NOT kosher for Passover.
All that said, the quinoa pilaf (with nuts and craisins) mentioned is always a great hit and surprise treat at our seder!
Nava says
Barbara, is there any brand of quinoa flakes that's Kosher for Passover? Is Ancient Harvest? You mention quinoa flour here but I wonder if you meant quinoa flakes.
Fran savarick says
How about using flax seed meal to hold it together as the egg substitute. Flaxseed is considered kosher for Passover?
Nava says
Fran, yes, I do believe that flaxseed is considered Kosher for Passover. Ground flax meal is a bit gummier and more assertive than quinoa flakes, so I'm not sure what that would do to the flavor, but if you try it, let us know how it works.
Good news; Ancient Harvest Quinoa Flakes are now Kosher for Passover. See: http://www.quinoa.net/11301.html
lena says
I made this several times today and yesterday. Still trying to figure out why it's SOOO good! I was skeptical at first. But, after I made the first batch, everyone raved and kept asking for more!!! Haven't had 'real' matzo brei in 25 years. This reminds me of what I grew up on!!! Thanks so much for your creativity!!
Nava says
Lena — I know what you mean; basically matzo brie is fried cardboard; and without egg, there's even less to it; but somehow it's so satisfying. Must be the intersection of memory and nostalgia that makes it taste good. Glad you and yours enjoyed it!
lena says
once again, made the matzoh brei and sooo yummy. can't thank you enough for the recipe. before this, I used a recipe I found that used ground walnuts. it was ok...better than nothing...but this is actually DELICIOUS!!!
thanks again for your generosity and sharing!
Trish says
Made this for Passover breakfast and it was so good it was requested again for lunch the same day.
Nava says
So glad you and yours enjoyed this, Trish — Matzo Brei is such a minimal kind of recipe, yet it's so comforting.
Ari says
Are the Ancient Harvest Quinoa Flakes still considered Kosher for Passover for 2016?
Nava says
Ari, I wouldn't feel confident in saying for sure; it might be best to contact the company on their website, or perhaps it even contains the info.
Lincoln Spector says
A full tablespoon of faux butter is horribly unhealthy. A much smaller amount would be better.
Stacy Grossman says
What can I substitute quinoa flakes with? For Passover and after Passover? I can't eat quinoa in any form and was wondering if potato starch or something along those lines would be a good substitute.