|Boiling water||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Artificial sweetener||To Taste|
Break matzo into 2-inch pieces and place in colander.
Scald by pouring boiling water over them.
Drain quickly to prevent soggi-ness.
Add eggs, salt and pepper to the matzo.
Heat a large non-stick skillet.
Add the egg mixture and cook over low heat to golden brown on one side, then turn carefully and brown on the other side.
Sprinkle with artificial sweetener and cinnamon, if desired.