Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pineapple Matzo Brei

Scott Phillips

Servings: 4

Matzo brei (rhymes with “fry”) is a traditional Passover dish made from matzo fried with eggs in a sort of pancake or a looser scramble, like this one. Here, it’s sweetened with orange juice, fresh pineapple, and maple syrup.


  • 4 sheets unsalted matzo
  • 3 large eggs
  • 3 Tbs. fresh orange juice
  • 1 tsp. granulated sugar
  • Kosher salt
  • 2 Tbs. unsalted butter
  • 1/2 cup chopped fresh pineapple
  • Small mint leaves, for garnish
  • Maple syrup, for serving

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 155
  • Sodium (mg): 125
  • Carbohydrates (g): 29
  • Fiber (g): 0
  • Protein (g): 8


  • Break the matzo into 1/2- to 1-inch pieces (it’s OK if they’re uneven). In a colander, rinse the pieces under hot water.
  • In a large bowl, whisk the eggs with the orange juice, sugar, and 1/4 tsp. salt. Add the matzo pieces, and let sit while you melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the mixture to the skillet, and cook, stirring constantly with a wooden spatula, until the eggs are softly set, about 3 minutes. Stir in the pineapple and cook, patting the mixture down, until the edges turn golden, about 2 minutes. Season to taste with salt, garnish with the mint, and serve with maple syrup.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.