- 2 sheets matzo, broken into 1- to 2-inch pieces
- 1 egg, lightly beaten
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon cooking oil
Place matzo pieces in a medium bowl and pour enough hot water over them to cover. Let stand 1 minute. Drain and mix with the egg, sugar and cinnamon.
Heat oil in a small cast-iron or nonstick skillet over medium heat. Pour mixture into skillet and flatten with spatula to fully cover the bottom. Cover and cook over medium-low heat until eggs are set, about 10 minutes. Optionally, if using a cast-iron skillet, you may finish the matzo brei under the broiler like a frittata.
Cut into wedges and serve topped with charoset. If you’re feeling fancy and don’t need to keep your matzo brei “pareve,” add a dollop of crème fraîche.
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