PASSOVER MATZAH (MATZO) OMELETTE
Make and share this Passover Matzah (Matzo) Omelette recipe from Food.com.
Provided by NIN4NIN
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat a wide frying pan over medium heat.
- Break up the matzah into 4 pieces.
- Lightly butter one side of each piece of matzah.
- Place each piece of matzah butter-side down into the pan.
- Allow to sizzle for a few minutes.
- Crack the eggs into the pan over the matzah, breaking the yolks if desired.
- Add salt and pepper to taste.
- When one side of egg is mostly cooked, flip the entire contents of the pan over to cook the other side of the egg.
- Place cheese and any other desired toppings onto one-half of the egg.
- Flip in half like an omlette.
- Serve with Ketchup or any other condiment.
- Can also be made sweet by placing sugar, cinnamon, or whichever ingredits you like in place of the cheese.
Nutrition Facts : Calories 212.1, Fat 19, SaturatedFat 9.6, Cholesterol 347.8, Sodium 186.8, Carbohydrate 0.6, Sugar 0.6, Protein 9.6
PASSOVER MATZAH CAKE
Make and share this Passover Matzah Cake recipe from Food.com.
Provided by waynemiller
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Dip the matzah in a little water.
- Next, spread the chocolate frosting on each piece of matzah.
- Stack the matzah on top of each other.
- Make the matzah stack look like a cake by frosting the top, sides, and edges.
- Top with strawberries and whipped cream.
- Enjoy your passover cake!
Nutrition Facts : Calories 335.4, Fat 12.8, SaturatedFat 4.5, Cholesterol 5.7, Sodium 122.7, Carbohydrate 55.1, Fiber 1.3, Sugar 36.6, Protein 2.7
HOMEMADE MATZAH FOR PASSOVER
Make and share this Homemade Matzah for Passover recipe from Food.com.
Provided by Carambola
Categories Breads
Time 20m
Yield 16 pieces, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients and knead for ten minutes.
- Roll into a ball, cut in half, then cut each half into 8 pieces.
- Roll out each piece as thinly as possible into ovals,.
- pierce with a fork several times, to eliminate air holes,.
- and place on baking sheet covered with Parchment Paper.
- Bake at 450 to 500 for about 5 minutes, or until slightly browned.
Nutrition Facts : Calories 455, Fat 1.2, SaturatedFat 0.2, Sodium 4.3, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
PERFECT MATZO BREI (PASSOVER)
There may be other recipes that look similar to this, but none with these proportions - which are what make it outstanding. 3 matzah for 4 eggs! This is a basic recipe which you can add different vegetables to if you wish, or sauteed onions, but these are the proportions that will make the best matzo brei ever! I could eat this all year long, though my cholesterol would be through the roof!
Provided by AniSarit
Categories Breakfast
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
- Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
- Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
- Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
- Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
- The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
- Serve immediately with jam and/or sour cream.
Nutrition Facts : Calories 383.7, Fat 18.3, SaturatedFat 5.5, Cholesterol 423, Sodium 275.2, Carbohydrate 35.9, Fiber 1.3, Sugar 0.9, Protein 16.8
MATZAH
This recipe can be used during the Feast of Unleavened Bread.
Provided by Batyah
Categories Bread Quick Bread Recipes
Time 28m
Yield 8
Number Of Ingredients 5
Steps:
- Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
- Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
- Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
- With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
- Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.2 g, Fat 0.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 120.6 mg
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