Ingredients
Units
- 2 sheets matzah, crumbled into bite size pieces
- 2 eggs, beaten lightly
- ½ cup milk
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp salted butter
- 1 shallot, minced
- 1 large heirloom tomato (or two small), half diced, half in wedges
- 1 Tbsp fresh herbs, such as chives, basil or parsley
Instructions
- In a medium mixing bowl, combine 2 crumbled sheets of matzah, 2 lightly beaten eggs and ½ cup milk. Toss to combine and set aside.
- Heat olive oil and butter in a saute pan over medium heat until the butter is just melted. Add shallots, and cook for a minute or two until the shallots are translucent and fragrant. Add diced tomatoes, and cook for a minute more.
- Tip matzah mixture into the pan, and arrange in a flat layer. Allow to cook on one side for about two minutes, and then flip, breaking up the pieces with a spatula. Cook until all of the egg has set, about 3 minutes.
- Transfer matzah brei to a plate and garnish with tomato wedges and 1 Tbsp fresh herbs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Ashkenazi