The east coast Jewish life is full of culture, moving stories, great energy and of course food! Once the quality of gluten-free matzo risen or lack thereof (pun intended) to the main grocery stores it was time to get back into matzo brei, a vivid past time memory of mine. I used to make matzah from scratch and it never came out any good, it was just there, for me, as the gluten-free option. Enjoy my gluten-free rendition of the famous matzo brei recipe:
Time:
- Prep: 5 minutes
- Cook: 15 minutes
Serves:
Ingredients: (Organic when possible)
- 1 large onion
- 8 eggs
- 1 cup "milk"
- 1/4 soy milk
- 1/4 almond milk
- dash of salt and pepper
- 5 sheets of matzo
- dash of cinnamon (optional)
- mushrooms (optional)
Cooking Instructions:
- In medium sauce pan, add tea spoon of oil and heat. Then add diced onions and continue to cook on medium. Optional: add a splash of chicken fat if you have some hanging around :) Gently sauté the onions approximately 10 minutes. Optional: if adding diced mushrooms add during 5 minute mark to gentle sauté mushrooms.
- Meanwhile, beat the eggs, add salt and pepper and add 3/4 cup of your "milk into a medium mixing bowl and stir together. Take your matzo and run them under water to slightly soften them and also shake them dry once or twice so they don't drip. Crunch them into small 1/2 - 1 inch shapes and mix with the eggs gently. Add the caramelized onions into the mixing bowl and mix altogether gently.
- On low/medium heat turn on your saucepan and then add ingredients into the saucepan to resume cooking. After two minutes add remaining 1/4 cup of milk and turn all ingredients often while heating. Allow matzo brie to collect and turn it over and over to cook. As it heats it will shape and firm the egg, matzo, onion and milk altogether providing a nice aroma. Cook approximately 5-7 minutes. Do not over cook eggs!
- Serve and eat hot! Optional add sprinkle of cinnamon.
Time: 
Cooking Instructions:
