Recipe - Matzo And Mushroom Omelet

4 Matzos; broken into 2 to 3
inch pieces
6 Eggs
Salt
1 ds Nutmeg
Freshly ground black pepper.
4 tablespoon Unsalted margarine
One fourth cup Chopped green onions
4 Mushrooms; thinly cut or sliced up
Bowls of preserves and honey

Every Jewish family has its own version of an eggand matzo "brei"
recipe.Try this one, which is a little different.

Moisten the matzos in hot water. Drain well. In a large bowl, beat the
eggs, salt,nutmeg and pepper. Gently fold the matzo into the egg mixture.
Heat the butter in a large skillet and saute the onions. Add the mushrooms
and saute until soft, 3 to 4 minutes. Pour the egg mixture into skillet.
Seaon to tastewith salt and pepper. Brown on one side, shaking the pan to
avoid sticking. Turn and brown on the other side. Serve hot, with preserves
or honey. Recipe by Judy Zeidler
Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 19, 1998