Matzo Brei, a kind of flat omelet made with crushed matzo and egg, is a beloved Passover week breakfast. As in the recipe for Vegan Matzo Balls, quinoa flakes provide the Passover-appropriate “glue” that holds the matzo brei together. It’s easiest to make this one serving at a time in a small skillet; for more servings, repeat the recipe as needed. Adapted from Vegan Holiday Kitchen. ^[1]

Makes: 1 serving

• 1 1/2 matzos, crumbled
• 1/4 cup quinoa flakes
• 1 tablespoon nonhydrogentated margarine
  (use a Kosher for Passover margarine if you adhere strictly)
• Pinch of salt, plus more for serving, to taste
• Maple syrup, optional

Start heating a 7- or 8-inch nonstick skillet before starting, as it’s best for it to be very hot when the pouring in the matzo brei batter.

Combine the crumbled matzos and quinoa flakes in a heatproof bowl. Pour 1 cup boiling water over them and stir together. Let stand for 2 to 3 minutes as the skillet heats up.

Melt the margarine in the skillet. Once it’s sizzling, pour in the matzo mixture and pat in evenly. Cover and cook over medium-high until the bottom is golden brown and crisp.

Slide the matzo brei out onto a plate about the same size as the skillet. Holding the bottom of the plate with one hand, invert the skillet over the plate with the other and then flip right side up quickly. Cook the other side of the matzo brei until golden brown.

Slide onto a a serving plate. Serve with the optional maple syrup, or sprinkle additional salt over the top.

• Find more at VegKitchen’s Passover: Ashkenazic-Style Seder ^[2] page.
• Find more ways to make Special Occasions and Entertaining ^[3] easier and healthier.