Fried Matza
"My DH is Jewish so after we were married he introduced me to his favorite item for breakfast. Over the 30 plus years I now make it better than him. My husband likes the outside to be crusty while the inside has to be soft."
Ingredients
Nutritional
- Serving Size: 1 (635.6 g)
- Calories 580.3
- Total Fat - 51.5 g
- Saturated Fat - 15.2 g
- Cholesterol - 327.4 mg
- Sodium - 347.3 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 1 g
- Sugars - 0.6 g
- Protein - 13.8 g
- Calcium - 90.2 mg
- Iron - 2.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Take the matzo and break it up into 2 inch pieces. (Does not have to be precise).
Step 2
Place it in a bowl and pour the warm over the pieces and give it a stir making sure all of the pieces get wet.
Step 3
Let matzo soak for 15 minutes or until it becomes very limp.
Step 4
Drain water from matzo with strainer, and then place limp matzo back into the bowl.
Step 5
Add eggs, seasoned salt, pepper and mix together until eggs and matzo are well coated and a creamy yellow color.
Step 6
In a skillet on medium high heat add oil and butter and mix together.
Step 7
Pour matzo mixture in skillet, flatten it out with flat spatula and let cook on one side for 3-4 minutes and then flip it to other side and cook for an additional 3 minutes.
Step 8
Lower heat to medium low and flip it back to other side and cook it for an additional 3-4 minutes.
Step 9
Flip it on to a paper towel for 30 seconds, cut it in half and then serve it.
Tips
No special items needed.