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Lemon Ricotta Matzo Brei

  • 4 sheets matzo
  • 1 cup milk
  • 4 large eggs
  • 1 tsp vanilla extract (Kosher for Pesach)
  • 2 tbs caster (super-fine) sugar
  • zest Meyer lemon
  • ½ cup ricotta cheese
  • 2 tbs unsalted butter
  1. Break up the matzo into medium chunks and put them in a bowl.
  2. Heat the milk until warm and pour it over the matzo, stirring to make sure the matzo is soaking evenly.
  3. Let it sit until the matzo is softened (a noodle like texture) but not mushy.
  4. Drain and gently squeeze out any extra milk.
  5. Whisk the eggs in another bowl with the vanilla, sugar and lemon zest.
  6. Pour the egg mixture over the moistened matzo, and add the ricotta cheese.
  7. Stir to combine.
  8. Heat a non-stick skillet over medium heat until hot.
  9. Add the butter and melt, waiting until the sizzling subsides.
  10. Add the matzo mixture and lower the heat to medium low.
  11. Flatten out the top, then cover and cook for about 10 minutes.
  12. Flip the Matzo Brei over and turn up the heat to medium.
  13. Cook uncovered until the second side is browned.

Slice the Matzo Brei up into wedges and serve with lemon and a generous dusting of powdered sugar on top.