Recipe - Matzo Brei Parmigiana

2 Matzot (plural of
matzah)
2 Eggs (or 3)
Salt and pepper, to taste
Oil or margarine
One fourth cup Cottage cheese, well
drained (optional)

Break matzot into mediumsized pieces and place in colander or strainer.
Pour boiling water over them and drain quickly (they should be slightly
limp, not soggy). Mix together matzot, eggs and seasoning in a bowl. (You
can add cottage cheese at this point.)

Heat the margarine or oil in a frying pan, and pour in the mixture. You can
either (a) heat one side until brown, then flip over, like an omelette or
(b) heat while continually stirring, like scrambled eggs (my tradition).
Serve hot.

NOTES:

* Traditional Passover breakfast When I was growing up, the main thing
that kept us kids happy about matzahforeightdays was my father making
"matzah 'n' eggs" for breakfast nearly every morning. I didn't even know it
had a "real" name. As I was beginning to stock my own kitchen, the very
first Passover items I bought were a bowl, a colander and a frying pan.
Yield: Serves 12.

* Any printed recipe for matzo brei that I've ever seen says "serve with
honey or jam." However, in our family, this dish is considered a savoury,
not a sweet, and we're much likelier to sprinkle a bit more salt and pepper
on top.

: Difficulty: easy.
: Time: 5 minutes.
: Precision: is to laugh.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini