Southwestern Matzah Scramble

(4 servings)

  • 3 whole matzah - torn into 1-inch pieces
  • 3 large eggs
  • 3/4 teaspoon salt
  • black pepper - to taste
  • 3 Tablespoons butter (or canola oil)
  • 1/2 cup green onions - chopped
  • 1 cup frozen corn kernels - thawed and drained
  • 1 cup pinto beans - rinsed and drained
  • salsa - taste
Place the matzah pieces in a bowl of cold water for about 20 seconds. Remove them with a slotted spoon and place them on stacked paper towels to drain.

In a large bowl, beat the eggs with the salt and pepper. Add the matzah pieces. Stir and set aside.

In a large skillet over medium-high heat, melt 2 Tablespoons of the butter (or heat the canola oil). Add the onions, corn kernels and beans. Saute for 5 or 6 minutes - stirring occasionally. Transfer to a bowl.

In the same skillet, melt the remaining butter. Add the matzah-egg mixture and cook and scramble until the egg is set. Add the vegetable mixture back to the pan and stir to heat and combine.

To serve, top each portion with a spoonful of salsa and additional chopped onions if desired.

A Tex-Mex interpretation of a classic Jewish Passover dish. Matzah is an unleavened cracker-like bread found in the ethnic section of most grocery stores.

Mr Breakfast would like to thank The Boss for this recipe.

Recipe number 2136. Submitted 9/5/2007.