Passover Migas


By Tina Wasserman, Cooking &

What to do with leftover cut veggies when it is Passover and you still have boxes of matzo farfel?  Make delicious Migas for Breakfast or for a light dairy dinner! Migas are scrambled eggs and veggies sometimes topped with cheese. Normally the “secret” ingredient is strips of fried tortillas or broken tortilla chips but during Passover I add matzo farfel for the crunch. Easy to make but don’t forget to make enough to share!

The following recipe is from Tina’s next book Entrée to Judaism for the Family – it will be a guide to how to continue the conversations about our heritage between children and parents and grandparents.


1 teaspoon butter
1 teaspoon olive oil
1/2 yellow or red bell pepper cut into strips
8 cherry or plum tomatoes, washed and left whole
1/4 small jalapeno pepper deveined and seeded, cut into strips crosswise, optional
1 large egg
1/4 cup milk
1/4 teaspoon ground cumin
3 shakes of garlic powder
Salt and freshly ground pepper to taste
1/2 cup matzo farfel
1/4 cup shredded mozzarella or cheddar cheese, optional

Tomato Salsa, optional


Heat an 8 inch non-stick pan for 20 seconds.  Add butter and olive oil and heat for 10 seconds.  Add the peppers and tomatoes to the pan and sauté for 3-4 minutes over medium high heat.  The peppers should be soft and dark in spots and the tomatoes should be soft when pressed with a spatula.

Using a fork, combine the egg, milk, cumin, garlic powder and salt and pepper in a one quart bowl.  Add the matzo farfel and stir to coat the farfel completely with the egg mixture.

Add the egg mixture to the frying pan with the vegetables and stir until no liquid remains and eggs are completely cooked.  If using the cheese, add it to the pan, stir once or twice and then remove from heat and serve.

Serve as is or with some tomato salsa.   


Yield: Serves 1

Note: This recipe may be doubled or tripled. Just adjust the size of the pan you are using.

Recipes: Passover, Breakfast, Pancake - like, Dairy, Kosher

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