Wednesday, April 7, 2010
This Jewish classic is ridiculously easy to make and quite tasty but somehow never occurs to us except at Passover. Observant or not, we've usually got a box of matzos around at the holiday and this makes a nice breakfast.
1-2 Tablespoons jelly, any flavor
1-2 Teaspoons powdered sugar
Non-stick cooking spray
Salt to taste
Beat the egg in a shallow bowl, break the matzo up into bite size pieces and add to the egg. Pour the mixture into a hot pan coated with the non-stick spray, reduce the heat to medium and cook until the egg is completely set. Season, transfer to a serving plate, dust with the powdered sugar and serve with a scoop of jelly.