Pan-Fried Matzo and Eggs

1. 1

   Warm vegetable oil in a nonstick frying pan over low heat.

2. 2

   Pour hot water into a bowl. Break the matzo sheets into small pieces and soak them in the hot water for about 2 minutes.

3. 3

   Whisk the eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain the matzo and shake to remove excess water; stir the matzo into the egg mixture.

4. 4

   Pour the heated oil out of the frying pan; add 1/2 tablespoon butter to the hot pan.

5. 5

   Pour the matzo and egg mixture into the hot butter; cover and cook until a pattie forms, about 10 minutes.

6. 6

   Slide the matzo pattie onto a plate.

7. 7

   Add the remaining 1/2 tablespoon butter to the hot pan.

8. 8

   Place a second plate over the matzo pattie and flip it so the uncooked side is on the bottom.

9. 9

   Slide the matzo pattie into the pan with the hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.

• Calories 336.97 kcal Moderate
• Protein 12.04 g Good Source
• Carbs 21.48 g Moderate
• Total Fat 22.84 g High
• Saturated Fat 10.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 381.35 mg High
• Sodium 256.46 mg Moderate
• Fiber 0.06 g Low Source
• Sugar 20.07 g High
• Added Sugar 19.89 g High
• Calcium 40.9 mg Low Source
• Iron 1.48 mg Low Source
• Potassium 3.25 mg Low Source
• Vitamin A 180.67 mcg_rae Good Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 6.02 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten