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This Jewish omelet uses matzoh for filler and is commonly served at Passover. For variation, try adding some chopped fresh chives.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 4 matzohs
  • 4 eggs
  • 1/2 cup milk
  • Salt to taste
  • White pepper to taste
  • 3 Tablespoons butter


Break the matzohs into small pieces and soak them in the water in a large bowl until soft but not soggy. Drain well.

In a separate large bowl, beat the eggs with the milk, salt, and pepper. Add the matzohs. Blend together.

Melt the butter in a large skillet over medium heat; add the egg mixture. Cook over medium heat. As the eggs begin to thicken and brown, stir from the bottom with a wide spatula or pancake turner, keeping the matzoh in large scrambled pieces. If you prefer, cook the egg-matzoh mixture as a large omelet, browning on both sides. Turn out onto warm serving dish.

Yield: 4 servings

Recipe Source: The Complete Passover Cookbook by Frances R. Avrutick (Jonathan David Pub.)
Reprinted with permission.

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