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1
Preheat oven to 425. Arrange cherry tomatoes and jalapeno on a lightly oiled baking sheet (or aluminum foil if you are allergic to dishes like me). Sprinkle lightly with salt. Roast until the jalapeno is blackened and tomatoes are smushy-delicious - about 20-25 minutes.
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2
When the vegetables have cooled enough to handle, remove the skin from the jalapeno, halve it lengthwise and scrape away the seeds and ribs. Dice half of the pepper and reserve the second half for another batch.
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3
While the vegetables are cooling, combine the first six ingredients in a bowl and beat until well combined. Add in the broken bits of matzo and let it sit for a few minutes. You don't want the matzo to sit so long its fingers get all pruny, just until it gets to be on a first name basis with the egg batter.
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4
Add the roasted vegetables, corn and scallion and stir gently until combined.
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5
Melt a generous pat of butter in a smallish-sized pan over medium-high heat. Pour in the batter and spread with a spatula until evenly distributed. Cook until the bottom has a glorious golden brown crust - about 4-6 minutes depending on your pan and stove heat.
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6
Using an extremely large spatula, or two spatulas, or one spatula and a helpful husband, flip the matzo brei. If you are especially ballsy, you can do the air-flip method. I am not that brave. The matzo brei and I stare at each other. I inevitably blink first. Cook on the second side until the egg is well set and the bottom has the same golden brown color as the top - another 3 minutes or so.
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7
Slide your matzo brei onto a serving plate and go nuts with the toppings. Any and all of the following are welcome additions: salsa, hot sauce, sour cream, avocado. And really, there is very little in this world whose taste isn't dramatically improved with the addition of melty cheese. Well, maybe a blueberry smoothie, but that's about it.
