2. Pour the milk over the matzos and set aside to soak for 10 minutes. Drain off any excess milk.

3. Lightly beat the eggs and mix with the matzos, salt and nutmeg.

4. Melt the butter in a skillet and pour in the egg mixture. Cook over a medium heat, stirring constantly, until the eggs are cooked. Serve immediately. Serves 2-4.