Healthy and Delicious Matzoh Brei
source: Rebecca Siegel
Healthy versions of dishes are rarely more delicious than the originals. In fact, it almost never happens.
This lower-fat recipe for Matzoh Brei is one of the very few exceptions.
Traditional matzoh brei, made from matzoh and multiple eggs, is a heavy dish. Take out the extra eggs and you are left with a lower-fat, crisper, more flavorful variation. I think it tastes even better than its’ higher calorie counterpart.
This recipe, with a couple small changes, came from The Complete Passover Cookbook, by Frances R. AvRutick.
4 matzohs, broken into small pieces
3 cups water
1/2 cup chicken broth, made from power or bouillon
1 egg, beaten
3 tablespoons butter or olive oil
salt and pepper, to taste
Soak the broken matzoh in the water till soft, but not mushy. Drain well.
Stir in the egg and chicken broth.
Melt the butter or olive oil in a large, heavy pan, over medium heat.
Pour in the matzoh and egg mixture.
Using a spatula, turn mixture over (from bottom to top) when needed. Cook till excess liquid has disappeared and pieces are golden and slightly crispy. This should take from 3-5 minutes.
If done correctly, the completed Matzoh Brei should appear lightly browned, and end up in large, scrambled pieces.
Taste and add salt and pepper, if needed.
Serve immediately or refrigerate and reheat with 24 hours.