A traditional Passover-week dish, this version of matzoh brei is reminiscent of Southwest favorite migas. Serve for breakfast or a light lunch, topped with a spoonful of your favorite fresh salsa. Watch our how-to video.
1/2 cup no-salt-added pinto beans, drained and rinsed
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.
Per Serving:310 calories (90 from fat), 10g total fat, 2g saturated fat, 215mg cholesterol, 370mg sodium, 43g carbohydrates, (5 g dietary fiber, 1g sugar), 13g protein.
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.