5

tablespoons

meat drippings, chicken fat or peanut oil

6-8

cloves

garlic, coarsely chopped

2

cups

water

salt and freshly ground black pepper, to taste

1

bay leaf

1

teaspoon

sweet paprika

1

small

dried red pepper, crushed; or 1/2 teaspoon dried red pepper flakes

1

teaspoon

ground caraway or cumin

4

matzoh, broken into small pieces

1

pound

green peas, shelled and blanched (about 1 cup)

6

eggs

beaten

1

In a sauté pan or skillet, heat the drippings, fat, or oil over medium heat. Add the garlic and sauté for 2 minutes. Add water, salt, pepper, bay leaf, paprika, red pepper, cumin or caraway.

2

When the liquid boils, add the matzoh and peas. Cook until most of the water is absorbed, about 10 minutes.

3

Pour the eggs over the matzoh. Using a fork, pull the sides of the omelet in so the rest of the eggs can run underneath.

4

When the omelet is set, but still quite moist, loosen the sides with a spatula, slide it onto a plate and serve at once.

Serving size: 1/4 of a recipe (13 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.