8 whole wheat matzos
6 tablespoons water
4 large eggs
4 tablespoons chopped fresh parsley
2-3 tablespoons vegetable oil
2 medium onions, thinly sliced


1. Crumble the 8 matzos into a medium bowl and toss with the 6 tablespoons water. Set aside for 5 minutes.
2. In a large bowl, beat the 4 eggs, and the salt and pepper an electric beater on high speed until thick and light. Fold in the soaked matzos and 4 tablespoons parsley.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until very hot. Arrange 1/4 of the onions over the bottom of the skillet and spoon 1/4 of the matzo mixture over them, forming a large pancake. Cook until the underside is brown.
4. With a wide spatula, carefully lift the matzo brie from the skillet; add another 1 teaspoon of the oil and return the matzo brie to brown the other side. When it is firm to the touch and browned on the underside, remove it to a plate; keep warm. Repeat the process with the remaining oil, onions, and matzo mixture. Cut each matzo brie in half and serve hot.

Matzo brei comes in variations both sweet and savory. We've seen recipes calling for Parmesan cheese, asparagus, and yogurt. Our version is a fairly traditional savory one, with plenty of fried onions. If you can, use 2 pans simultaneously to save time.

Matzo Brei & Fried Onions
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