Matzo Frittata
Ingredients
- 4 tablespoons olive oil
- 1 extra-large Spanish onion (1 pound), halved and sliced into 1/4-inch half-moons
- Kosher salt and black pepper
- 12 ounces white or brown button mushrooms, trimmed and sliced
- 1 tablespoon fresh rosemary leaves, chopped
- 6 sheets salted or unsalted matzo, broken into small pieces
- 6 large eggs
- 1/2 cup lightly packed flat-leaf parsley leaves, coarsely chopped
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