- 3 item(s) matzo(s), broken into 1- to 1 1/2-inch pieces
- 1 large egg(s)
- 2 large egg white(s)
- 2 tsp sugar, in the raw or regular sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp table salt
- 1 Tbsp unsalted butter
- 1 cup(s) fat-free vanilla yogurt
- 1 large banana(s), thinly sliced
- 1/4 cup(s) fresh blueberries
Place matzo in a colander in sink and hold under cold running water for 30 seconds to dampen; drain well and set aside.
In a large bowl, beat together egg, egg whites, sugar, cinnamon and salt. Add matzo; stir gently to coat.
In a 9-inch nonstick skillet over medium-high heat, melt butter. Pour matzo mixture into skillet in an even layer; cook until bottom is golden brown, about 3 to 4 minutes. Flip over with spatula (matzo brei may break into pieces, which is fine); cook until eggs are set and second side is golden brown, about 2 to 3 minutes more. Serve topped with yogurt, banana slices and blueberries.
Serving size: 1/4 of matzo brei, 1/4 c yogurt, 1/4 of banana slices and 1 Tbsp blueberries