These days, there are all sorts of packaged Passover cereals and baked goods, even in France. But every Jewish family has a Passover breakfast dish to break the monotony of matzo and butter. I like this typically French omelet, served as is or sprinkled with cinnamon sugar.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put the egg whites in a bowl, and whip until stiff peaks form.
Step 2
In a separate bowl, whisk the egg yolks with the sugar, salt, matzo meal, and milk. Gently fold in the egg whites.
Step 3
Heat the butter or oil in a 10-inch omelet pan. Pour in the eggs, and, with a spatula, push the edges of the egg mixture in, allowing the uncooked eggs on top to flow underneath. Carefully repeat at a few places around the edges of the eggs. This should take about 2 minutes, until the omelet is set. Then carefully remove with a spatula to a serving dish.
