Rosemary Matzo Brei

    35 minutes

    This savoury matzo brei has onion, mushroom, asparagus, sun-dried tomatoes and fresh rosemary combined with traditional egg and matzo then fried as small pancakes.

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    Makes: 16 pancakes

    • 1 tablespoons olive oil
    • 1 large onion, finely diced
    • 130g mushrooms, diced
    • 3 fresh asparagus spears, chopped
    • 2 tablespoons sun-dried tomatoes, chopped
    • 1/2 tablespoon fresh rosemary, chopped
    • salt and pepper, to taste
    • 4 eggs, beaten
    • 3 cups boiling water
    • 4 kosher for Passover matzo sheets, broken into bits

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat 1 tablespoon of oil in a frying pan over medium high. Saute onions, mushrooms and asparagus until soft, about 15 minutes. Stir in sun dried tomatoes, rosemary, salt and pepper. Remove from heat, allow to cool then stir in eggs.
    2. Place matzos in a colander, pour over the boiling water then drain. Stir into the egg mixture.
    3. Heat the last of the oil in the frying pan then pour in the matzo egg batter, 1/4 cup at a time, making little matzo pancakes. Cook until golden brown, about 2 minutes per side.

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