Breakfast can be a struggle during Passover. We start out at the beginning of the week enthusiastically eating matzo with our scrambled eggs, and by the end of the week we’re so tired of them, we’d rather eat sand (maintaining the whole, lost in the desert motif). This strata is a nice change of pace from the more traditional matzo brei. We eat strata frequently during the rest of the year – but it relies on the use of cubes of bread, a no-no during Passover. I like this compromise. It’s a bit like a crustless quiche, and it’s sort-of a strata. Like my art teacher used to say when I was a kid, “It’s a thisa or a thata but it doesn’t really matta.” If you follow the traditions of Passover and avoid leavened bread, give this a try.
In case you were wondering –Matzo crackers are made with wheat, and are therefore not gluten-free. A number of brands of Matzo now make a gluten-free alternative. Yehuda Brand, for example, offers gluten-free matzo. You could easily use that brand instead of the more common wheat based Matzos if you need to lead a gluten-free Passover!
With this post I am also participating in a Passover Cyber Seder. Historians have in fact, uncovered a lost fifth Passover Question, “How is a Cyber Seder Different from all other Seders?” The answer is that food bloggers love to talk to each other, and a small group of us decided it would be helpful, fun and in the grand Jewish tradition of recipe trading and story telling, to share a set of Seder recipes on our blogs. We are all from diverse backgrounds and dietary preferences. I hear that there will be a Jerusalem Post article about our little effort. If there is one, I’ll add the link as soon as it is live. Take a look at the end of this post for some great recipes from a wonderful group of food writers and bloggers, and Happy Passover from all of us.
Matzo Strata with Tomatoes and Zucchini (serves 6-8)
- 5 eggs
- 1 cup sour cream
- 1 cup milk (I used 1% milk)
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 cup tomatoes, diced
- 2 cups zucchini, grated
- 1 large shallot, finely diced
- 1 ½ cups sharp cheddar, grated
- 3 large unsalted matzos, broken into 1-inch bits
The night before you plan to serve this dish get everything prepared. It will need to soak overnight or the Matzo will be dry.
Grease a 9×9 baking dish (I use a vegetable spray for this).
In a medium mixing bowl whisk together the eggs, sour cream, milk, salt and pepper. Gently fold in the diced tomatoes, zucchini, shallot, 1 cup of the cheese and the broken matzos. Pour into the prepared baking dish. Sprinkle the remaining ½ cup of grated cheese over the top. Cover with plastic wrap and refrigerate overnight. In the morning remove the strata from the fridge 20 minutes before you plan to bake it.
Preheat oven to 350 degrees. Bake the strata for 50 minutes until the eggs have puffed up and are no longer runny if you stick a knife into them.
Serve hot. Can be garnished with pico de gallo, sour cream or salsa verde.
Cyber Seder Round-up:
- Nancy Rose Eisman from Adventures with Nancy Rose – Marie’s Moroccan Fava Bean and Potato Soup
- Deena Wachtel from Stay at Home Foodie – Roasted Spring Vegetables
- Susan Licht Salzman from The Urban Baker – Claire’s Brisket
- Jilena Hernandes from Eat Well Live Free – Sweet Potato Latkes with a Leek Compote
- Dana from Foodie Goes Healthy – Flourless Nutella Chocolate Cake