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8 matzo boards broken into bite size pieces
Soak matzo in chicken broth until soft (about 10-15 minutes).
Reconstitute the onion flakes by soaking in hot water. Drain and add to matzo along with egg substitute. Stir until well blended. Add some freshly ground pepper. Coat pan with non-fat spray. I had some Nyafat and added a teaspoon to the pan, but it is not necessary. Fry matzo to your taste.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
3/4 can undiluted chicken broth
1/4 cup dried minced onion (optional)
1 container of egg substitute
freshly ground pepper
My husband likes it soft and scrambled. I like to make a pancake out of it. We don't use salt since the broth is usually salted. Soaking the matzo in broth gives it the taste of frying it in schmaltz (well, almost).