Southwestern Matzoh Brei

Southwestern Matzoh Brei

Serves 2

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

  • 2 matzoh crackers
  • 2 eggs
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons expeller-pressed canola oil, divided
  • 1/2 cup chopped green onions
  • 1/2 cup frozen corn
  • 1 (15-ounce) can no-salt-added pinto beans, drained and rinsed
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In a medium bowl, beat eggs with salt and pepper. Run matzoh, one piece at a time, under cold running water for 3 to 5 seconds each side. Crumble into beaten eggs. Stir well and set aside.

Heat 1 teaspoon of the oil in a medium skillet over medium-high heat. Add green onions, corn, and pinto beans. Cook until golden brown and soft, about 5 minutes. Transfer to a bowl.

Add remaining oil to the skillet. Add matzoh and egg mixture and cook until lightly browned.Stir gently like scrambled eggs or allow the mixture to set like an omelet. Add bean and corn mixture back to the pan and stir to combine.

Nutritional Info: 
Per Serving:490 calories (90 from fat), 10g total fat, 2g saturated fat, 185mg cholesterol, 390mg sodium, 77g carbohydrate (15g dietary fiber, 6g sugar), 22g 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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