8 plain matzos
12 eggs, beaten
2.5 g (1/2 tsp) salt
40 g (1 1/2 oz) kernels
75 g (3 oz) sultanas
finely grated rind of 1 lemon
25 g (1 oz) butter
100 g (4 oz) sugar
8 g (1 1/2 tsp) ground cinnamon
12 eggs, beaten
2.5 g (1/2 tsp) salt
40 g (1 1/2 oz) kernels
75 g (3 oz) sultanas
finely grated rind of 1 lemon
25 g (1 oz) butter
100 g (4 oz) sugar
8 g (1 1/2 tsp) ground cinnamon
method
1. Soak the matzos in water for 3 - 5 minutes or until soft. Drain well.
2. In a large mixing bowl, combine the softened matzos, eggs, salt, pine kernels, sultanas and lemon rind. Mix well.
3. Heat the butter in a large heavy frying pan over a low heat. Pour in the omelette mixture and cover.
4. Cook for 5 minutes or until the omelette is just set. Sprinkle with the sugar and cinnamon.
5. Fold the omelette in half and serve immediately.
2. In a large mixing bowl, combine the softened matzos, eggs, salt, pine kernels, sultanas and lemon rind. Mix well.
3. Heat the butter in a large heavy frying pan over a low heat. Pour in the omelette mixture and cover.
4. Cook for 5 minutes or until the omelette is just set. Sprinkle with the sugar and cinnamon.
5. Fold the omelette in half and serve immediately.
serving amount
serves 8
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