his well-balanced recipe is just a little more advanced than scrambled eggs. Kids who have some experience in the kitchen should be able to follow along well. For adults, this is a good high-fiber, high-protein breakfast.*

You will need:

• A glass baking dish
  
• 2 small bowls
  
• 1 big bowl
  
• Measuring cups and spoons
  
• A big frying pan
  

Ingredients:

• 5 Manischewitz whole-wheat matzos
  
• 2 cups nonfat milk
  
• 1/2 cup Pavich organic raisins
  
• 1 cup hot water
  
• 3 Eggland's Best eggs
  
• 3/4 cup Eggology egg whites or 6 egg whites
  
• 1/4 teaspoon cinnamon
  
• 1/8 teaspoon salt
  
• - Cooking spray
  
• 1/2 teaspoon Hain Organic sugar
  
• 5 tablespoons Camp maple syrup
  

Instructions:


1. Place matzos in a large, flat-bottomed glass baking dish and pour milk over to cover. Soak matzo about 10 minutes. Place raisins in a small glass bowl and pour hot water over them. Soak until they plump up, about 10 minutes, and then drain the water.
   

2. Crack each egg, one at a time, into a small bowl. Make sure it doesn't look or smell funny and transfer it to a big mixing bowl. Repeat with the two other eggs. Measure the egg whites into the mixing bowl. Measure in the cinnamon and salt and beat together. Lift the matzos out of the milk, and break them into bite-sized pieces over the eggs. Gently mix together.
   

3. Spray a big nonstick frying pan with cooking spray. Heat over medium-low heat. Add the egg and matzo mixture and sprinkle in the raisins and sugar. Spread everything into an even layer with a wooden spatula. Let cook briefly, and then gently stir and scrape the eggs off the bottom of the pan (like with scrambled eggs) until eggs are thoroughly cooked. Transfer matzo brei to a serving bowl and serve it with maple syrup.