Ingredients
Scale
- 2 large eggs
- 1 Tbsp whole milk
- 2 sheets matzah
- 1 Tbsp butter or margarine
- ½ cup Pecorino Romano, finely grated
- ½ tsp freshly cracked black pepper
- ⅛ tsp kosher salt
Instructions
- Crack 2 large eggs into a small bowl with 1 Tbsp milk, and whisk until beaten. Crumble 2 sheets of matzah into the egg mixture, and allow to sit for 3-5 minutes, until soft.
- Meanwhile, heat 1 Tbsp butter or margarine in a medium nonstick skillet over medium heat. Pour the matzah-egg mixture into the pan, and while the eggs are still loose, sprinkle in ½ cup grated Pecorino Romano and ½ tsp freshly cracked black pepper. Cook until the eggs are just set, 1-2 minutes, and season with ⅛ tsp kosher salt. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Ashkenazi