Connect with Us
- Customer Service
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
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.
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.