Matzo Brei

• 5 pieces matzo, preferably Manischewitz brand
• 2 cups milk
• 3 tablespoons brown sugar
• 1 tablespoon white sugar
• Zest of 1/4 orange
• Zest of 1/4 lemon
• 1/4 cup almond flour
• 1/8 cup matzo meal
• 2 eggs
• 1/4 teaspoon orange blossom water
• 3/4 teaspoon pomegranate molasses
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 cup whipped egg whites at stiff peaks (from about 3 eggs)
• Canola oil, as needed

1. Soak the matzo in the milk for 15 minutes. Break up into 1-inch pieces with your fingers -they will be random shapes, which is okay. Squeeze the excess milk from the matzo.
2. Take the drained matzo and put into a mixing bowl. Discard the milk.
3. Add the remaining ingredients except the whipped egg whites and the oil. Fold egg whites in last, right before you are cooking the matzo brei, so that they remain light in texture.
4. Heat a large cast-iron pan or nonstick skillet over medium heat. Add a light amount of canola oil in order to cover the bottom of the pan.
5. When the oil is hot, use an ice cream scoop or ladle to drop about 2 ounces of mixture into the oil.
6. Cook until golden brown on each side and cooked throughout, approximately 4 minutes.

matzo, milk, brown sugar, white sugar, orange, lemon, almond flour, matzo meal, eggs, orange blossom water, pomegranate molasses, salt, sour cream, egg whites, canola oil

Taken from food52.com/recipes/48918-matzo-brei (may not work)