Much like Thanksgiving stuffing, chocolate chip cookies and spaghetti sauce, every person that makes Matzo Brei has their own spin on this classic Passover dish (and are usually vehement about its superiority over lesser versions). Some land on the sweet side of the fence, using vanilla and topping with syrup. Some land on the savory side and use salt. Some rinse their matzo with water to soften it and some soak it in milk. As an interfaith household, we are agnostic when it comes to the 'best' version and play fast and loose with all varieties - agreeing only that they are all quite tasty. The common denominators being ‘easy’, ‘fast,’ ‘delicious’ and ‘even a picky four year old will eat it.’ All these qualities ensure that it makes its way regularly and year-round into the weeknight dinner/weekend brunch rotation.
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<br />If you have a problem finding matzo in your grocery store, check the ‘ethnic’ section which is where it is usually stocked when it’s not Passover. I came up with this version earlier this week while despairing over what to do with all the veggies from the garden that were threatening to take over my crisper and veggie bowl. Roasting the vegetables gives them a little more 'oomph' and I prefer to not soak the matzo much at all as I like a little chew factor (sacrilege Gram, I know). If you want a little bit of a softer brei, I would recommend soaking the matzo in the egg batter for a little longer than described below – about 10-15 minutes. Also, I used whole wheat matzo this week (it was what was in the pantry), but really any old matzo will do.

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