Veggie Matzo Brei

Makes 4 servings
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Nutrition Analysis

Calories   285
Total Fat   19g
Saturated Fat   9g
Cholesterol   244mg
Sodium   928mg
Carbohydrates   13g
Dietary Fiber   2g
Protein   12g
Calcium   160mg
Buffalo Chicken Dip Rye Boat with Cha Cha Filling


1 1/2 sheets matzo
4 large eggs
2 ounces Cabot Monterey Jack, grated (about 1/2 cup)
2 teaspoons Dijon mustard
1/2 teaspoon salt
2 tablespoons Cabot Salted Butter
1/2 cup grated carrots
1/2 cup chopped fresh broccoli or frozen broccoli, thawed and squeezed dry
Prepared basil pesto (optional)


1. Break matzo into approximate 2-inch pieces. Place in medium bowl and cover with warm water. Set aside until softened, about 5 minutes.

2. Drain matzo, squeeze dry and return to bowl. Add eggs, cheese, mustard and salt; whisk to combine.

3. Preheat broiler. In 8-inch nonstick skillet, melt butter over medium heat. Add carrots and broccoli and cook, stirring, until vegetables are crisp-tender, about 5 minutes.

4. Pour matzo mixture over vegetables in skillet and reduce heat to medium-low. Cook until underside is nicely browned, about 10 minutes (top will not be set).

5. Place skillet under broiler (cover handle with heavy duty foil if not heat-proof). Cook mixture until top is set and golden, 3 to 4 minutes. Cut into quarters and serve topped with pesto, if desired.