 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This traditional dish from our Test Kitchen resembles a delicious souffle. Sliced eggplant, diced green pepper or shredded cabbage can be used in place of onions. Ingredients:
6 eggs, separated |
2 cups finely chopped onions |
1/3 cup matzo meal |
1/3 cup canola oil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the onions, matzo meal, oil, salt and pepper; mix well.
2. In another bowl, beat egg whites on high until stiff peaks form; fold into onion mixture. Pour into an ungreased 2-qt. round baking dish.
3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 8 servings.
|
|