Recipe by Amy Kritzer

Asparagus Tomato Matzo Brei

Print
Dairy Dairy
Easy Easy
4 Servings
Allergens

Ingredients

Main ingredients

  • 3 eggs

  • 2 pieces Manischewitz Matzo, broken into 1-2 inch pieces

  • 2 tablespoons goat cheese, crumbled

  • dill for garnish

Directions

Prepare the Matzo Brei

1.

Heat a medium nonstick pan over medium heat and add one-tablespoon butter or oil.

2.

Add tomatoes and 1/4 teaspoon of salt and sauté until the tomatoes just start to soften, about five minutes.

3.

Add asparagus and sauté for two to three more minutes, until tomatoes are browned and starting to burst and asparagus is bright green and tender. Set aside.

4.

In a medium bowl, whisk eggs together with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

5.

Soak matzah pieces in a small bowl of warm water or in a mesh colander under warm water for 10 seconds to soften slightly.

6.

Drain matzah and add to egg mixture and combine.

7.

Wipe off the nonstick pan and heat over medium heat and add other tablespoon of butter or oil. Add the egg mixture and sauté over medium heat while stirring until eggs are set, about three minutes.

8.

Divide matzah brei evenly on two plates. Top with tomato and asparagus mixture, goat cheese and dill. Serve immediately.

Notes:

Editor’s note: To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded.
Asparagus Tomato Matzo Brei

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments