Southwestern Matzo Brie
4

Serves 2

Serve for breakfast or a light lunch, topped with a spoonful of your favorite fresh salsa.

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    Ingredients: 
    • 2 whole matzo crackers (sheet style)
    • 2 eggs
    • 1/2 teaspoon sea salt
    • Freshly ground black pepper, to taste
    • 3 tablespoons canola oil or butter, divided
    • 1/2 cup chopped green onions
    • 1/2 frozen corn
    • 1 1/2 cup (cooked) pinto beans, drained and rinsed
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    Method: 

    In a medium bowl, beat eggs with salt and pepper.

    Run matzo, one piece at a time, under cold running water for 3—5 seconds each side. Crumble into beaten eggs. Stir well and set aside.

    Heat two tablespoons butter or oil in a medium-large skillet over medium-high heat. Add green onions, corn, and pinto beans. Sauté for five minutes. Transfer to a bowl.

    Add the last tablespoon of oil or butter to the skillet. Add matzo and egg mixture and cook until lightly browned. Either toss it around like scrambled eggs or allow it to set pancake style. Add the bean and corn mixture back to the pan and stir to combine.

    Serve for breakfast or any meal, topped with salsa.

    Nutritional Info: 
    Per Serving:Serving size: 1 cracker, 640 calories (250 from fat), 28g total fat, 3.5g saturated fat, 210mg cholesterol, 670mg sodium, 78g carbohydrate (15g dietary fiber, 5g sugar), 23g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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