| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Passover, Jewish, Cheese/eggs |
2 |
Servings |
INGREDIENTS
|
|
-Stuart Talkofsky-BSNX01A |
| 1 |
pk |
MATZOS |
|
|
SPRAY CAN OF OIL |
| 3 |
|
Eggs |
| 1 |
c |
Hot water ;boiling or close |
|
|
Salt to taste OPTIONAL |
|
|
Salsa ;mix in while cooking |
INSTRUCTIONS
Heat up some water near boiling point. Break up a box or so of matzos in a
large bowl, matzos should be in small bite sized pieces. When water is hot
pour the water over the matzos softening them, turn it with a spatula or
spoon crunching the matzos and making sure everything is soaked. Crack open
the eggs and dump them into the bowl turning all the ingredients till all
is coated. Spray the frying pan with oil to prevent sticking. Heat up the
frying pan. When pan is hot empty the bowl into the pan. Stir the pan up
once in a while to make sure all the ingredients, top and bottom get evenly
cooked. Salt to taste while cooking don't use too much. If the ingredients
look somewhat solid, 15 to 20 minutes, it is ready to serve. Serves 2-3
people.
I sometimes add Salsa to this to spice things up. Golds makes Salsa
suitable for Passover.
Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29,
1999
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