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Veggie Matzo Brie

 
Veggie Matzo Brie
174

Find more recipes at www.thenibble.com.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ sheets matzo crackers
*
4 large eggs
½ cup monterey jack cheese
grated
2 teaspoons dijon mustard
½ teaspoon salt
2 tablespoons butter
(salted)
½ cup carrots
grated
½ cup broccoli florets
chopped fresh, or frozen broccoli, thawed and squeezed dry
1 x basil pesto
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 18374% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 239mg 80%
Sodium 522mg 22%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 21g
Vitamin A 62% Vitamin C 15%
Calcium 14% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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