| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Matzahs |
| 1/2 |
c |
Orange juice; up to 2/3 |
| 1/4 |
c |
Passover egg substitute |
| 2 |
|
Egg whites |
| 1 |
tb |
Grated orange peel; (about peel from 1 orange) |
| 1 1/2 |
ts |
Sugar |
|
|
Cooking spray |
| 2 |
ts |
Oil |
|
|
Orange wedges |
|
|
Orange marmalade |
INSTRUCTIONS
GARNISH
Source: Passover Lite by Gail Ashkanazi-Hankin
Break up the matahs and mix with the orange juice. (Add a little more than
1/2 cup if a softer matzah brei is preferred.) Let stand 1-2 minutes. Mix
in the egg substitute, egg whites, orange peel and sugar.
Spray a non stick skillet with cooking spray. Heat 1/2 tsp. of oil over
medium- high heat. Spoon half of the mixture into the hot skillet as on one
large pancake and brown. With a wide spatula, lift the matzah and add
another 1/2 tsp. Of oil. Turn to brown the other side. Repeat procedure
with remaining mixture and oil.
Calories -- 177; Saturate fat -- 0; Total fat -- 2 G. Carbohydrates -- 33G;
Cholesterol -- 6 mg.; Sodium 51 mg.
Posted to JEWISH-FOOD digest by BUBBEG <BUBBEG@aol.com> on Apr 17, 1998
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