This savory breakfast is a mash-up of traditional Jewish matzo brei and Mexican chilaquiles—and I think, actually, still kosher for Passover. Whether you are Jewish or not, I hope you’ll join the tradition this week. You can make this gluten-free with matzo made of potato flour or simply use tortilla chips.
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Time: Less than 30 minutes active and total
2 garlic cloves, minced
2 tablespoons fresh oregano, chopped finely
1/2 teaspoon salt and pepper, each
1 tablespoon butter
2 ounces sharp cheddar cheese, grated
1/4 cup fresh cilantro, chopped
hot sauce, optional
1. In a medium bowl, whisk together eggs, garlic, oregano, salt and pepper. Set aside.
2. In a larger bowl, break up matzo into smaller pieces (about 2″ each). Add 1/2 cup hot water and toss matzo until it’s soft and all the water is absorbed. Add eggs to the matzo and toss again to mix.
3. In a large pan, heat butter over medium heat. When melted, add egg-matzo mixture and move around in the pan so eggs cook, about 1 minute. Add cheese and toss again, about 1 minute. Remove from heat and garnish with cilantro and hot sauce, if using.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.