Matzah Breakfast Pancake - My Style |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my very own recipe. It didn't come from a book, a friend or computer. It can be prepared for breakfast or brunch and served with fresh fruit such as cantaloupe, honeydew melon, strawberries, mango etc. Ingredients:
6 matzah squares crumbled |
1-1/2 tablespoons parsley flakes |
1 tablespoon onion powder |
6-8 eggs |
pinch of salt and pepper |
1 tbsp. extra virgin olive oil |
1 onion, finely chopped/diced |
1/2 green bell pepper, finely chopped/diced |
1/2 cup approximately of cheddar cheese either shredded or broken by hand into small pieces |
note: if you don't like parsley, don't add it and the same applies to the cheese. it is not necessary to add the cheese but my family and i like it that way ;-) |
Directions:
1. Crumble matzah crackers/squares into small pieces in a large soup bowl.
2. Sprinkle salt, pepper, parsley flakes and onion powder on top and mix well.
3. Pour boiling water from the kettle over top of matzah mixture to cover and place a bread and butter plate over your bowl. This keeps the steam in and allows the matzah to soften faster.
4. The matzah shoud sit for at least 15 minutes to absorb all the water and soften.
5. Note: I do not squeeze any water out as the matzah absorbs all the water.
6. During this time, place a small amount (1 Tbsp.) of olive oil in a large frying pan and add the finely chopped/diced onion and green pepper.
7. Note: I use a large Calphalon frying pan
8. Saute but do not allow to brown.
9. Beat eggs with a wisk or hand beater, not electric (remember the days?)
10. I transfer the matzah mixture to a larger bowl and pour the beaten eggs over top.
11. Gently blend the mixture.
12. Pour this mixture over the onions and green peppers but make sure you are using a large frying pan.
13. I then dot the top with cheddar cheese.
14. Place a large piece of aluminum foil over the top but allow a small vent at the side for any steam to escape.
15. This is cooked for approximately 10-15 minutes on a medium/low setting.
16. Lift an edge with your spatula to check browning.
17. The tricky part is flipping.
18. I use my spatula to cut it into quarters and flip it that way.
19. Once flipped over, replace the aluminum foil and allow to cook until browned.
20. You can serve it just as it is or with fresh fruit.
21. Note: If you want something different, add small pieces of cooked chicken.
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