Matzo Brei rhymes with 'fry', appropriately enough, since it's a fried egg dish. I found it to be a lovely base that can support a variety of tastes.
Mats
5 matzo squares
6 eggs
1/4c Parmesan cheese, grated
1/4c chives
2 tomatoes, cut into1-inch pieces
2 Tbsp butter
Break the matzo into eighths. Soak the broken bits in a bowl of water for 30 seconds (this makes them chewy instead of crunchy). Place them in a large bowl. Add the tomatoes.
In a small bowl, break the eggs and scramble them well. Add Parmesan cheese and chives, then stir well.
Add the egg mixture to the matzo mixture and stir so all the matzo bits are coated with the egg.
Heat a large saucepan over medium-high heat. Melt the butter.
Add the egg mixture to the saucepan, spreading out the mixture as evenly as possible. Cook for 4 minutes, stirring often. Cook like scrambled eggs, move all the bits around and flip, so all the egg-coated matzo get cooked on all sides.
Season with a little salt and pepper to taste, possibly top with some more cheese, and enjoy.
