Be the first to 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
Ingredients:
- 4 matzohs
- 4 eggs
- 1/2 cup milk
- Salt to taste
- White pepper to taste
- 3 Tablespoons butter
Preparation:
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.
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.
