Savory Matzo Brei

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READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 250ºF.
  • Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
  • Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
  • Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
  • Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
  • Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
  • Remove from heat, and set aside to cool slightly.
  • Break eggs into a large bowl, and beat lightly.
  • Add mushroom mixture, stirring well to combine.
  • Make batter:
  • Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
  • Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
  • Let stand for 5 minutes.
  • Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
  • Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
  • Repeat, cooking 3 pancakes per batch.
  • Cook pancakes until nicely browned, about 2 minutes.
  • Turn and cook the other side about 2 minutes more.
  • Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
  • Serve immediately.
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