When I was a little girl, my father taught me to make matzoh brei, a treat we enjoyed only during Passover, and only for breakfast (there were rules, apparently). Matzoh brei (pronounced MAHT ZAH BRY, and spelled many ways) means fried matzoh, and it's an ethereal cross between a frittata and a noodle pudding. Beaten eggs mixed with matzoh, which bears a striking resemblance to cardboard, cooked in butter in a large frying pan, flipped to cook on both sides (a messy and often embarrassing operation), desperately in need of salt: trust me, it might not sound great, but it is the best breakfast ever. And so this recipe, which deviates from my dad's in so many ways, might be viewed as heresy. Instead, I hope you see it as the recipe that will liberate you from attempting the giant pan flip and the messy stove cleanup. Yes, this fried matzoh actually bakes in the oven. And for a twist, I caramelize onions to add to the mix. You can omit the onions and make a straightforward matzoh brei, but my husband Ted went ahead and topped his with maple syrup, and proclaimed the combination of sweet caramelized onions and maple syrup quite delightful. Matzoh is actually available year-round in the ethnic foods aisle at the grocery store. I predict you'll be making oven-baked matzoh brei more than just one week a year.