created: 2004-07-18 22:46:09
adapted from Gourmet magazine
These don't sound like much, but they are delicious. The recipe included a tomato sauce, but any tomato sauce will do. The leftovers are good for breakfast or in a sandwich w/ lettuce, tomato and mayo. 3 tbs matzo meal 1/2 c grated parmesan or pecorino chopped parseley to taste if you have it 1 clove garlic minced 6 lg eggs beaten olive oil Stir together m. meal, cheese, parseley and garlic, then stir in eggs and season w/ salt and pepper. Heat 1-2 tbs oil in wide pan, drop large spoonfuls of egg batter. Cook until puffed, flip and cook the other side. Serve w/ your favorite tomato sauce (jarred is fine) and pasta or rice.