Wet the matzo slices under running tap water and leave them to soften for a few minutes. Heat the oil in a frying pan and cook the onions, butternut and sweet potato with the thyme until they go slightly golden and crispy.
In the meantime, whisk the eggs together and crumble the matzo into the mixture with the salt and pepper. Add the egg mixture to the pan and cook the frittata for a few minutes on each side. Transfer the frittata onto a plate, sprinkle with the za’atar and crumble the feta over. Drizzle with some extra virgin olive oil and serve with a salad.
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