Recipes  
  Add to Recipe Box   Add Note   Email this recipe   Printer Friendly Version   Rate this Recipe  
 
Recipes From Cabot
 

Veggie Matzo BrieVeggie Matzo Brie

Makes 4 servings

1 1/2 sheets matzo
4 large eggs
1/2 cup grated Cabot Monterey Jack
2 teaspoons Dijon mustard
1/2 teaspoon salt
2 tablespoons Cabot Salted Butter
1/2 cup grated carrots
1/2 cup chopped fresh broccoli or frozen broccoli, thawed and squeezed dry
Prepared basil pesto (optional)


1. Break matzo into approximate 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 8-inch 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 topped with pesto, if desired.


Nutrition Analysis
Calories 285 , Total Fat 19g , Saturated Fat 9g , Sodium 928mg , Carbohydrates 13g , Dietary Fiber 2g , Protein 12g , Calcium 160mg

 
Recipe Ratings
Rate this Recipe
This recipe has not yet been rated.