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Vegetable Matzo Brie
Vegetable oil
1 medium onion, finely chopped
2 stalks celery, minced
½ pound white mushrooms, cleaned and sliced
½ pound asparagus, trimmed and sliced
1 red bell pepper, seeded and diced
Kosher salt and freshly ground pepper
Cayenne
8 sheets plain matzo
4 extra-large eggs
Heat 3 tablespoons oil in a large skillet over medium heat. Saute
the onion until translucent, about 5 minutes. Add celery and
mushrooms and cook about 10 minutes, until mushrooms are soft.
Stir in the asparagus and bell pepper. Cook, stirring, about 5
minutes. Season to taste with salt and pepper. Transfer vegetables
to a bowl and set aside.
Break up the matzo into a large bowl. Add boiling water to cover;
wait 1 minute and drain well, squeezing out excess water. Beat
eggs with a fork; add a pinch each salt and cayenne. Pour over the
matzo, blending thoroughly. Heat 3 tablespoons oil in the skillet
over medium-high heat. Add the egg mixture and cook, stirring,
just until eggs are set. Add the reserved vegetables, mixing
gently.
Makes 8 to 10 servings.
Per serving: 174 calories, 8 grams protein, 29 grams carbohydrate,
3 grams fat (0.8 gram saturated), 16 percent calories as fat, 2.4
grams fiber, 107 milligrams cholesterol, 46 milligrams sodium.
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