Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!
Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 6 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Marty G..
Mediterranean Matzobrei
Ingredients
- 4 boards matzo
- 4 eggs, lightly beaten
- 1/2 c. sun-dried tomatoes packed in oil, thinly sliced
- 1/2 c. fresh basil, thinly sliced
- 6 kalamata olives, thinly sliced
- 2 tsp. Greek seasoning
- 1/2 c. feta cheese, crumbled
- 1 tbsp. olive oil
- 1/2 c. chopped onion
Directions
- Run matzo boards under cold water until saturated, crumble by hand into a large bowl. Whisk in eggs, tomatoes, and next 4 ingredients (through feta). Set aside.
- Heat large non-stick skillet over medium-high heat. Add oil to pan, swirl to coat.
- Sauté onions for 1 minute or until slightly softened.
- Add matzo/egg mixture over the onions. Cook on each side until desired degree of doneness, like a big pancake.
Makes 2 large servings or 3 smaller servings. Multiply as needed.
- Run matzo boards under cold water until saturated, crumble by hand into a large bowl. Whisk in eggs, tomatoes, and next 4 ingredients (through feta). Set aside.
- Heat large non-stick skillet over medium-high heat. Add oil to pan, swirl to coat.
- Sauté onions for 1 minute or until slightly softened.
- Add matzo/egg mixture over the onions. Cook on each side until desired degree of doneness, like a big pancake.
Makes 2 large servings or 3 smaller servings. Multiply as needed.
Missed a recipe? Find them all here.