One foolproof recipe for the ultimate Passover comfort food.
4 sheets lightly-salted matzo, broken into 1-inch pieces
4 large eggs
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons butter
Sat fat 5g
How to Make It
Place matzo in a colander and rinse with warm water for about 1 minute, until it is soft but not soggy.
Whisk eggs, salt, and pepper together in a medium bowl. Stir in moistened matzo pieces.
Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture, pressing it into a flat, even layer with a rubber spatula. Let mixture cook, undisturbed, until golden and set, about 6 minutes.
Invert a plate over the pan, flip the pancake onto the plate, then use a spatula to slide the pancake back into the pan with the set side facing up. Continue cooking until the underside is set and golden.
Lift pancake from the skillet and slice into wedges.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.