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Matzah Brei Recipe ~ Cooking with the Ozeri Green Earth Frying Pan


Matzah Brei Recipe - Cooking with the Ozeri Green Earth Pan | Future Expat

When I was offered the opportunity to receive a new frying pan from Ozeri, I was thrilled.

Bloggers have the ability to get a lot of free products in exchange for a blog post that talks about the product, but most of them I don’t actually want.

If you saw the condition of my old non-stick frying pans, you would understand why I jumped at the chance to try the Ozeri frying pans. My old pans are more than ready for replacement.

Ozeri Frying Pan - Future Expat

The Ozeri Green Earth Pan that I received was even better than I expected. I had seen online pictures and knew it has a fun green exterior…I love color and was ready to replace my boring beat-up teflon frying pan. What I didn’t expect was for the pan to be so much better than my old pan in just about every way.

The pans come in 3 sizes – 8 inch, 10 inch and 12 inch. I received the 8 inch pan which was great because as a single woman, I’m usually cooking for one and this is the size I use most.

Ozeri Frying Pan - Future Expat

The Ozeri frying pans feature Greblon®, an ultra safe 100% PTFE and PFOA free ceramic non-stick coating from Germany.

Ozeri promotes that there pans are better than the others on the market.

  • durable scratch resistant ceramic
  • no harmful heavy metals or chemicals
  • superior non-stick performance
  • comfortable silicone handle
  • eco-friendly with no harmful fumes
  • easy to clean
  • induction stove safe
  • elevated texture creates air pockets which distribute heat underneath the food
  • patterned cooking surface helps prevent food bonding for superior non-stick performance and easy cleaning

The frying pan is much heavier than my old one but not as heavy as cast iron. It feels sturdy and looks great.

Ozeri Frying Pan - Future Expat

I’ve often had pots and pans that develop loose handles as they get older. The way this handle is attached to the pan, I don’t expect that to happen.

Ozeri Frying Pan - Future Expat

I’m not really sure if the pattern on the bottom of the pan will help it cook better, but is sure does look pretty. This is a pan that would look great on a pot rack!

But the true test of any frying pan is how it cooks and cleans up.

I decided to make something really simple since I wanted to focus on the pan’s performance rather than a complicated recipe. I was a bit low on groceries but I always have the ingredients for Matzah Brei on hand. With Passover coming up in a couple of weeks, I took advantage of the chance to take some photos so I could post the recipe.

What IS that Food in the Buzzfeed Jewish Food Taste Test Video?The Jewish Food Taste Test Video

Matzah Brei Recipe:

Matzah Brie Recipe - Future Expat

I’ve been eating Matzah Brei all of my life. In my family, it’s actually called Matzah and Eggs, but everyone else calls it Matzah Brei so that’s what I’m naming it here so people searching for the recipe can find it.

Matzah Brie Recipe - Future Expat

While matzah is a staple for the Passover holiday, you can find it all year long in the Jewish or kosher section of the grocery store. As a side note, like many Hebrew words translated into English, matzah has many spellings including matzo, matzoh and matzah.

I typically eat Matzah Brei for lunch, but many people consider it a breakfast food. It can be eaten plain or topped with something sweet. I like dipping my matzah brie in black raspberry jelly.

You can also make it more eggy if you like by cutting down the matzah to 1 1/2 sheets or adding another egg. The recipe below makes a single serving but can easily be double or tripled…just use a bigger frying pan.

Ingredients:

2 eggs
2 matzah sheets
1 tbsp water or milk
1 tbsp butter or olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 cup salami (optional)

Directions:

Matzah Brie Recipe - Future Expat

Start by beating your eggs in a large mixing bowl and adding salt and pepper to taste.

Matzah Brie Recipe - Future Expat

If you want to make it a heartier meal, you can add thickly cut chopped salami at this point or another cooked breakfast meat. I don’t normally add the meat myself, but I always order the Matzah Brei with Salami when I go to Kopperman’s Deli in my neighborhood…YUM!

Matzah Brie Recipe - Future Expat

The next step is to wet the matzah under running water for about 30 seconds. Let the water drip into the sink for a moment, and then break the matzah into small pieces in a large mixing bowl.

Don’t worry if water is still dripping and gets in your mixing bowl. The recipe needs the extra moisture.

Matzah Brie Recipe - Future Expat

Mix the matzah and eggs together, adding a little more water or milk if you find the mixture isn’t wet enough.

All of the matzah should be coated in egg.

Matzah Brie Recipe - Future Expat

Melt your butter or heat the oil in the frying pan before adding the matzah and eggs.

Normally I would use about 1 tablespoon of butter or light olive oil, but the Ozeri pan instructions recommended not using more than 1/4 teaspoon of oil, so that’s what I did this time. Since there was so little oil in the pan, I used a paper towel to spread it around the pan. Next time I would use a non-stick basting brush since I think the paper towel absorbed a bit of the oil.

While adding more butter or oil (or schmalz if you want a truly traditional recipe) does make the Matzah Brei have a richer flavor, I find that I don’t miss it and my recipe is definitely healthier with just the touch of fat.

Matzah Brie Recipe - Future Expat

Normally I would cook the egg mixture on a high heat very quickly, but the Ozeri pan recommended using a lower heat than you typically use since the pan is a better conductor of heat than a traditional pan and food cooks faster. I didn’t actually find that to be the case, but I also didn’t let the pan heat up as much as I normally do before adding the eggs.

Matzah Brie Recipe - Future Expat

Normally I start stirring up the egg and matzah mixture right away, as if you are making scrambled eggs. Since I wanted to see how the pan would do with the non-stick surface and only a 1/4 teaspoon of oil,  I let the eggs cook a little longer than I usually do and then flipped them over.

The pan definitely performed as promised…those eggs flipped over easily without any sticking.

Matzah Brie Recipe - Future Expat

To finish up my Matzah Brei I used a non-stick spoon to chop up the egg mixture into small pieces again, stirring until the eggs were cooked but still moist.

At this point, pour the Matzah Brei into your serving bowl and add a spoonful of your favorite jelly on the side to dip each piece in for just a hint of sweetness.

Scroll down to the end of this article for a printable recipe

MORE JEWISH RECIPES:

Passover Rolls Recipe - Future Expat15 Passover Recipes to Make the Holiday Tastier (Photo Credit - Tim Sackston flickr)Jewish Comfort Food - Noodle Kugel recipe

Ozeri Frying Pan Clean Up:

Before I sat down to eat, I decided to see how easily the Ozeri frying pan would clean up.

Ozeri Frying Pan - Future Expat

This is what the pan looked like just after I slid the eggs into my bowl.

Ozeri Frying Pan - Future Expat

And here is the Ozeri frying pan after I wiped it out with a dry paper towel while the pan was still warm.

It’s almost clean enough to skip the soap and water!

After this initial use of the Ozeri Green Earth Pan, I’m really pleased and ready to toss my old pan in the trash.

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Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Matzah Brei Recipe

From Future Expat | Breakfast and Brunch

Matzah Brei is a quick and easy Jewish breakfast or lunch that you can eat during Passover.

For step by step directions with pictures, visit: http://futureexpat.com/2014/03/matzah-brie-recipe-ozeri-green-earth-pan/

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High cal Calories 1063kcal

High fat Total Fat 26g

High sat-fat Saturated Fat 6g

High chol Cholesterol 374mg

High sodium Sodium 730mg

High carbs Total Carbohydrate 169g

Serving size 331g Calories from fat 237kcal Fiber 6g Protein 33g Sugar 2g
1 servings

Ingredients

  • 2 eggs
  • 2 matzah sheets
  • 1 tbsp water or milk
  • 1 tbsp butter or olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup salami (optional)

Directions

  1. Beat your eggs in a large mixing bowl, add salt and pepper to taste.
  2. OPTIONAL – add thickly cut chopped salami at this point or another cooked breakfast meat.
  3. Wet the matzah under running water for about 30 seconds. Let the water drip into the sink for a moment, and then break the matzah into small pieces in a large mixings bowl.
  4. Mix the matzah and eggs together, adding a little more water or milk if you find the mixture isn’t wet enough.
  5. Add the butter or oil to a hot frying pan, then add the matzah and egg mixture.
  6. Stir the matzah mixture as if it was scrambled eggs, breaking apart larger pieces and flipping over pieces until both sides are cooked but still moist.

Tips

  • Serve with jelly.

DISCLOSURE: This post is sponsored by Ozeri via Business 2 Blogger. I received compensation via payment or product to write this article. I only recommend products or services I use personally or believe will be good for my readers. I was given the freedom to write what I wanted and this content reflects my true opinions. 


3 Responses

  1. YUM!! we call it matzah n eggs! growing up, we always ate it with sour cream and jelly mixed together… now i eat it with plain greek yogurt and jelly. jonny, my husband, always eats it with syrup!

    • Karen Goodman says:

      I’ve never tried it with syrup but everything is good with syrup…will have to give it a try that way!

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