Lightened up Matzo Brei aka Fried Matzo

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Happy Passover to all who celebrate it!

For me, Passover is  about matzo and matzo balls.  I mean, brisket is great and while I would even go as far as saying that I sort of, kind of, maybe even like gefilte fish, when it comes down to it – I  LOVE matzo.

Matzo Brei or Fried Matzo is essentially eggs scrambled with matzo in a lot of butter or chicken fat until crispy.  Some people like it served savory (like me) and some like it sweet with cinnamon and sugar (not me).  My grandmother on my Dad’s side wasn’t a great cook but she made the best Fried Matzo.  In her later years, she taught me how she made it and I’ve since adapted that to a Lightened Up version.

This version is simple, savory and filling enough that I usually eat it for lunch or dinner with a large helping of cooked vegetables or salad. For me, this is comfort food and something that I make for my husband and son year round.Since it’s Passover, I figured it was a great time to share the recipe!


  • Some people are extremely particular about what brand of Matzo they  prefer. I am not as finicky with brands but as a general rule, I have found that whole-wheat matzo has a very strong flavor. As much as I want to love it and buy it, I just don’t. I stick with plain matzo.
  • Traditional Matzo Brei is loaded with butter, oil or chicken fat.  I only use two teaspoons of Earth Balance (or Butter) and have found that this is the minimum to get it done (in a non-stick pan).
  • If you don’t have dill or don’t care for the taste, parsley is a great substitution.

Lightened up Matzo Brei aka Fried Matzo
7 Points Plus Per Serving - Recipe Makes 1 Serving
Serves: 1
  • 1 Matzo board
  • 1 egg
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon fresh dill, chopped
  • 2 teaspoons Earth Balance Organic Whipped Buttery Spread or Butter
  1. First things first, break your matzo board into pieces. I prefer larger pieces around 1"-2" square. Place the broken matzo in a bowl and cover with boiling water.
  2. Let matzo sit in boiling water for 2 to 3 minutes and drain.
  3. In a separate bowl, beat egg with salt, pepper and chopped dill. Toss in drained matzo and mix well.
  1. Heat a non-stick frying pan over medium heat. Add Earth Balance. Once melted, add egg-matzo mixture.
  2. Cook uninterrupted for 2 to 3 minutes. Use a spatula or wooden spoon to break into a few pieces and turn. Adjust light to medium high and cook an additional 2 to 3 minutes until desired browning is achieved. (I like my Matzo Brei a bit well done so I will often let it cook another minute or so)
  3. Top with a sprinkle of salt, pepper and more chopped dill, serve immediately and Enjoy!



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  1. Joey says

    It looks like you switched pans… the last picture is in a cast iron skillet while your first pictures are in a non-stick pan

    • EverydayMaven says

      Hi Joey,
      The dish was cooked in a non-stick frying pan but I used a small cast as a serving dish for the pictures. Thanks!

  2. says

    Had matzo before but this form is new to me.
    Dunb question, why is it called matzo board and not matzo crackers? Board makes it sould like eating cardboard.

    • EverydayMaven says

      That is a good question Norma. I think some people call it cracker and some call it board. My family always said “matzo boards”. I hear you though on the cardboard – that is funny!

    • EverydayMaven says

      Thank you so much!! Matzo is one of those acquired taste things but it really can be quite good.

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