Mozzarella Matzah Brei
- Yield: 3 to 4 servings
Although typically eaten as a breakfast food during Passover, this savory dish can be enjoyed for any meal!
- 6 square matzahs
- 4 eggs, beaten
- very hot water, to pour over matzah
- 2tablespoons butter
- 1 dark green pepper, chopped
- 1 light green pepper, chopped
- 1 red pepper, chopped
- 1/4small red onion, finely chopped
- 1tablespoon olive oil
- handful or two of mozzarella cheese
- salt and pepper to taste
- Heat oil in a large non-stick skillet and saute vegetables.
- Break matzah into bite-size pieces and place in a large bowl. Pour very hot water over them to cover and drain well. Don’t let the matzah sit in the water, or it will become too soggy.
- Add eggs and mix well. Add salt and pepper and mix again.
- Melt butter in the skillet and transfer the maztah mixture to it. Add vegetables and cheese and stir. The matzah brei will cook quickly. Let it sit for a minute or two, stir it around to see whether it’s browning, and let sit another minute or two. Serve hot.
Recipe courtesy of Tali Simon, who left U.S. News & World Report to move to Israel in 2010. She is now a happily settled writer, editor, and food blogger living near the Dead Sea. She loves to cook, and her skinny husband loves to eat. It works well. Catch up on Tali’s latest kosher vegetarian recipes and weekly menu plans at More Quiche, Please.