Matzo and mushroom omelet

Yield: 1 Servings

Measure Ingredient
4 \N Matzos; broken into 2 to 3 inch pieces
6 \N Eggs
\N \N Salt
1 dash Nutmeg
\N \N Freshly ground black pepper.
4 tablespoons Unsalted margarine
¼ cup Chopped green onions
4 \N Mushrooms; thinly sliced
\N \N Bowls of preserves and honey

Every Jewish family has its own version of an egg-and matzo "brei" recipe.Try this one, which is a little different.

Moisten the matzos in hot water. Drain well. In a large bowl, beat the eggs, salt,nutmeg and pepper. Gently fold the matzo into the egg mixture.

Heat the butter in a large skillet and saute the onions. Add the mushrooms and saute until soft, 3 to 4 minutes. Pour the egg mixture into skillet.

Seaon to tastewith salt and pepper. Brown on one side, shaking the pan to avoid sticking. Turn and brown on the other side. Serve hot, with preserves or honey. Recipe by Judy Zeidler Posted to JEWISH-FOOD digest by BNLImp@... on Feb 19, 1998

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