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Veggie Matzo Brie

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40 minutes Prep: 10 minutes Cook: 30 minutes

128 calories per serving view nutrition facts

The Nibble

4 servings suggest servings

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Ingredients

1 1/2	sheets	matzos
4	large	eggs
1/2	cup	monterey jack cheese	grated
2	teaspoons	dijon mustard
1/2	teaspoon	salt
2	tablespoons	butter	(salted)
1/2	cup	carrots	grated
1/2	cup	broccoli florets	chopped fresh, or frozen broccoli, thawed and squeezed dry
1	x	pesto, prepared	basil, to taste (optional)

Directions

1. Break matzo into 2-inch pieces. Place in medium bowl and cover with warm water. Set aside until softened, about 5 minutes.

2. Drain matzo, squeeze dry and return to bowl. Add eggs, cheese, mustard and salt; whisk to combine.

3. Preheat broiler. In an 8" nonstick skillet, melt butter over medium heat. Add carrots and broccoli and cook, stirring, until vegetables are crisp-tender, about 5 minutes.

4. Pour matzo mixture over vegetables in skillet and reduce heat to medium-low. Cook until underside is nicely browned, about 10 minutes (top will not be set).

5. Place skillet under broiler (cover handle with heavy duty foil if not heat-proof). Cook mixture until top is set and golden, 3 to 4 minutes. Cut into quarters and serve. Top with pesto, if desired.

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Nutrition Facts

Serving Size 74g

Amount per Serving

Calories 128 76% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 227mg	76%
Sodium 444mg	18%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 7.0g	13%