Matza Coperta

Prep time:
Cook time:
Total time:
Serves: serves 4 to 6


  • 2 matzo
  • 3 eggs, lightly beaten
  • Thick pinch of salt
  • 2 tablespoons dark plump raisins
  • 1 tablespoon pignoli
  • Freshly grated zest of ⅓ lemon
  • 2 tablespoon olive oil
  • Soak the matzo in a bowl of water until soft. Drain & squeeze out excess water. Add to a bowl with the eggs, salt, raisins, pignoli & zest. Stir with a fork.
  • Heat an 8-inch skillet over low heat. Add oil & once shimmering, add the egg-matzo mixture. Cook, undisturbed until edges set & top looks mostly dry but still a little wet. I found covering with a lid was helpful, too (or tent with foil if you don’t have one to fit your pan).
  • Slide the omelet onto a dish, then flip (the uncooked side) back into the skillet (I use my lid to invert the omelet). Cook for 2 to 3 minutes more until set all the way through. Serve warm or at room temperature, with sprinkling of cinnamon sugar or syrup, if desired.