1/4 teaspoon low sodium salt
A dash of pepper
1 teaspoon olive oil
In a large bowl, break the matzo into bite-sized pieces.
Place hot water in the bowl to cover the matzo.
After two minutes, drain the water from the matzo.
In another bowl, beat the eggs with the salt and pepper.
Pour the egg into the matzo and mix well.
Heat the oil in a nonstick frying pan.
Turn the matzo mixture into the pan.
Fry until lightly browned on both sides.