A Passover ‘must-have’, paired with my favorite vegetable ‘must-have’.
Serves 1 - maybe 2
INGREDIENTS
- 2 sheets matzo
- Butter
- 1 bunch green onions, white & light green parts only, chopped
- 2 eggs
- Kosher salt, duh & fresh ground pepper
DIRECTIONS
- Break matzo sheets into thirds and cover with very hot water for about 30 seconds then drain well
- Melt a tablespoon of the butter in large non-stick pan and add green onions, cook on low heat about 3 minutes
- Beat eggs in a large bowl, add salt & pepper and the softened matzo - breaking up the matzo into smaller bite-sized pieces
- Stir matzo with eggs well and add to the plan with the green onions
- Cook over low/medium heat until lightly golden on one side, then flip and cook the other side
- Remove to a plate and serve
