Matzo Brei with Vegetables

By Chef Janice Kirich

Ingredients

3 matzos
6 large eggs
2 tsp. whole-grain mustard
2 Tbsp. Market District Extra Virgin Olive Oil
1 red pepper, small diced
1/2 onion, small diced
8 oz. mushrooms, sliced
2 Tbsp. capers, drained
1/2 tsp. salt
1/2 tsp. pepper

Serves: 10
Prep Time: 10 minutes
Cook Time: 20 minutes

Directions:

Preheat oven to 375°F.
Soak matzo in bowl of warm water, squeeze dry.
Beat eggs with mustard and break matzo into egg mixture, set aside.
Heat large sauté pan with oil; cook pepper and onion for approximately 5 minutes. Add mushrooms and cook for 3 minutes.
Reduce heat to medium-low. Pour egg mixture into vegetable mix; add capers and season to taste. Slowly stir every 2 minutes, cooking for a total of 8 minutes.
Cool slightly, cut into wedges and serve.

Nutritional Information (Per Serving):

Calories 120, Fat 6g, Sat. Fat 1.5g, Trans Fat 0g, Cholesterol 110mg, Sodium 220mg, Total Carbohydrate 10g, Fiber 1g, Sugars 2g, Protein 5g, Vitamin A 10% DV, Vitamin C 35% DV, Calcium 2% DV, Iron 6% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.