Southwestern Matzoh Brei

Serves 2
Time 20 min
Southwestern Matzoh Brei

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.

Special Diets:

VegetarianVegetarian

Ingredients

    2matzoh crackers
    2eggs
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    2 teaspoonscanola oil, divided
    4green onions, finely sliced
    1/2 cupfrozen corn
    1/2 cupno-salt-added pinto beans, drained and rinsed

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Method

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

Serving Size

Calories

310

Total Fat

10g

Saturated Fat

2g

Cholesterol

215mg

Sodium

370mg

Total Carbohydrate

43g

Dietary Fiber

5g

Total Sugars

1g

Protein

13g

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.