- 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.