4 servings

Hands on: 10 minutes

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Total time: 20 minutes

This is a traditional breakfast or snack served during Passover, when leavened bread is not eaten.

5 sheets of matzo

1 cup kosher-for-Passover egg substitute

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

3 tablespoons finely chopped onion

Hold each sheet of matzo under warm running water for 10 seconds per side. Shake off excess water, and break the matzo into 2-inch pieces in a mixing bowl. Stir in the egg substitute and salt and pepper to taste. In a large nonstick frying pan over medium heat, add the olive oil. Add the onion and cook for 30 seconds. Add the matzo and egg mixture, and pan-fry until golden brown on the bottom, 2 to 3 minutes. Flip the Matzo Brei by giving the pan a deft flick of the wrist. Or, to play it safe, place a plate over the pan, invert the Matzo Brei onto it, then slide it back into the pan. Continue cooking until the bottom is brown and Matzo Brei is cooked through, another 2 to 3 minutes. Slide the Matzo Brei onto a platter, cut into wedges and serve.

— Adapted from "Healthy Jewish Cooking" by Steven Raichlen (Penguin Group, $29.95)

Per serving: 206 calories (percent of calories from fat, 25), 9 grams protein, 29 grams carbohydrates, less than 1 gram fiber, 6 grams fat (1 gram saturated), no cholesterol, 310 milligrams sodium.