Matzo Omelet

This humble Passover staple transforms matzo crackers into something entirely unexpected: a tender, eggy pancake with crispy, lacy edges.

Soak the matzo until soft, beat with eggs and grated onion, then fry until puffed and golden.

Serve warm with a drizzle of maple syrup, a dollop of sour cream, or your favorite jam for a breakfast that feels like a hug.

Chef Tips

• Don’t over-soak: Matzo should be soft but not mushy; drain well to prevent soggy omelets
• Beat vigorously: Whip the egg mixture until frothy for lighter, fluffier texture
• High heat start: Use medium-high heat to get those crispy edges, then lower to cook through without burning