Sweetened Matzo Meal Omelette

Introduction

Whipping the egg whites first gives this matzo meal omelette a lighter texture than you’d expect from four basic ingredients. You cook it like a standard omelette, then finish it with sugar, so it works well for breakfast or a quick sweet snack. It takes about 10 minutes from start to finish.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Servings: 1

Ingredients

• 1 tbsp matzo meal
• 2 eggs
• 1 tbsp cornstarch
• Sugar

Instructions

1. Whip the egg whites.
2. Add the yolks, then the matzo meal and cornstarch. Mix everything together.
3. Cook the mixture like an omelette.
4. When cooked, sprinkle with sugar and serve.

Variations

• Replace the Sugar with honey after cooking if you want a softer, less granular sweetness.
• Replace the 1 tbsp cornstarch with 1 tbsp potato starch for similar binding and a slightly silkier texture.
• Change step 3 by cooking the mixture as two smaller rounds instead of one omelette if you want easier flipping and more browned edges.
• Mix ground cinnamon into the Sugar before sprinkling it on top for a warmer flavor.

Tips for Success

• Whip the egg whites to soft or medium peaks so they hold air but still mix in easily once you add the yolks.
• Mix the matzo meal and cornstarch in thoroughly in step 2 so you don’t end up with dry pockets in the omelette.
• Cook over medium to medium-low heat in step 3 so the center sets before the bottom gets too dark.
• The omelette is done when the surface looks set and the middle springs back lightly when pressed.
• Sprinkle the Sugar on while the omelette is still hot so it adheres and melts slightly.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 1 day. This is best eaten fresh and does not freeze well, since the texture turns rubbery after thawing.

Reheat in a skillet over low heat for 1 to 2 minutes per side, or microwave in short 10 to 15 second bursts until just warm. Avoid overheating or the eggs will tighten and dry out.

FAQ

Why do you whip the egg whites first?

Whipping the whites gives the omelette a lighter, less dense texture. If you skip that step, the finished omelette will be flatter and firmer.

Can you use potato starch instead of cornstarch?

Yes. Use the same amount, and expect a very similar structure with a slightly softer texture.

How do you know when the omelette is fully cooked?

The top should no longer look wet, and the center should feel set rather than loose when you nudge the pan or touch it lightly. If you fold it, the inside should look moist but not runny.

Can you make this ahead?

You can, but it’s better fresh. If you need to make it ahead, cook it fully, cool it, and refrigerate it for up to 1 day before reheating gently.