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“This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast).”

Ingredients Nutrition

  • 3 large eggs
  • 2 matzos
  • cooking spray
  • salt, to taste


  1. Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
  2. Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
  3. Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
  4. Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
  5. Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
  6. Cook as you are cooking scrambled eggs, until desired doneness.
  7. Once the food is plated, sprinkle lightly with salt, to taste.

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