Spinach Matzo Brie
Passover calls for get-togethers with family and friends and of course, food. You’re worried that the holiday could have harmful effects on your diet – but it doesn’t have to be that way! In fact, Passover is a great opportunity to experiment in the kitchen, finding new easy, healthy and tasty recipes.
This delicious Passover recipe was provided to us by our friends at Medifast.
- 2 tsp. olive oil
- 1/2 cup onions chopped
- 1 tsp. fresh garlic chopped
- 2 cups baby spinach
- 2 whole-wheat matzo crackers 1
- egg
- 2 egg whites
- 2 tsp. olive oil
- salt and pepper to taste
- Heat oil in a large nonstick pan over medium heat until hot. Add onions and garlic, and sauté until onions are translucent.
- Stir in spinach and continue cooking for about one to two minutes, until spinach wilts. Season with salt and pepper. Put on a plate and set aside.
- Break up the matzos slightly, and soak in a bowl of cold water for 1-2 minutes until soft. Drain the matzos and squeeze out the water. Combine the matzo in a bowl with egg and egg whites. Season with salt and pepper.
- In the same pan you used to cook the onions, heat additional oil over medium-high heat. Add the matzo and egg mixture, cooked onions, and spinach, and scramble, stirring constantly until eggs are cooked.
- Divide between two plates.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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