How to make it

  • Crumble matzah crackers/squares into small pieces in a large soup bowl.
  • Sprinkle salt, pepper, parsley flakes and onion powder on top and mix well.
  • 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.
  • The matzah shoud sit for at least 15 minutes to absorb all the water and soften.
  • Note: I do not squeeze any water out as the matzah absorbs all the water.
  • 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.
  • Note: I use a large Calphalon frying pan
  • Saute but do not allow to brown.
  • Beat eggs with a wisk or hand beater, not electric (remember the days?)
  • I transfer the matzah mixture to a larger bowl and pour the beaten eggs over top.
  • Gently blend the mixture.
  • Pour this mixture over the onions and green peppers but make sure you are using a large frying pan.
  • I then dot the top with cheddar cheese.
  • Place a large piece of aluminum foil over the top but allow a small vent at the side for any steam to escape.
  • This is cooked for approximately 10-15 minutes on a medium/low setting.
  • Lift an edge with your spatula to check browning.
  • The tricky part is flipping.
  • I use my spatula to cut it into quarters and flip it that way.
  • Once flipped over, replace the aluminum foil and allow to cook until browned.
  • You can serve it just as it is or with fresh fruit.
  • Note: If you want something different, add small pieces of cooked chicken.

People Who Like This Dish 2
Reviews & Comments 4

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    " It was excellent "
    peepers ate it and said...
    This is such an imaginative recipe and kudos go out to you.
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  • noir 12 years ago
    How distinctive! A must try! :)
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  • lor 12 years ago
    Thank you ;-)
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  • organicmama 12 years ago
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