Egg Foo Young Matzo Brei

egg foo young matzo brei overhead

Egg Foo Young Matzo Brei! I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.

I would love for you to read more about the story and about my Grandma on the story here.

Matzo brei is a staple in our family for Christmas, as is Chinese food. My grandma’s favorite Chinese dish was egg foo young. This dish combines those two family traditions in an omelet with savory gravy.

Serves 5

Ingredients for gravy:

  • vegetable broth
  • granulated sugar
  • soy sauce
  • fish sauce
  • white wine
  • salt
  • chile sauce (optional)
  • cornstarch

Ingredients for omelets:

  • eggs
  • matzo, softened in warm water for 45 seconds, drained
  • salt and freshly ground black pepper
  • olive oil, divided
  • clove garlic, minced
  • bean sprouts
  • small-diced mushrooms
  • red bell pepper, small dice
  • green onions, small dice, divided

How to make gravy:

  1. In a small saucepan over medium heat, add all ingredients except cornstarch. Once combined and heated, add cornstarch, and whisk together. Let gravy thicken for 5 to 10 minutes, until it reaches your desired thickness, and then remove from heat.

How to make omelets:

  1. In a large bowl, beat eggs together. Break matzo into bite-sized pieces, add to eggs and season with salt and pepper. Set aside.
  2. In a large sauté pan over medium-high heat, add 1 tablespoon oil. Add garlic, bean sprouts, mushrooms, bell pepper and green onions (reserving 1 tablespoon for garnish), and sauté for 5 to 7 minutes. Then add to egg mixture, and stir to combine.
  3. Add remaining oil to pan, and increase heat to high. When oil is hot, spoon egg mixture into pan to form an omelet about 4 inches wide. Cook for 2 to 3 minutes, until golden brown, and then flip to cook other side, 1 to 2 minutes, until golden brown. Serve omelets with gravy, and garnish with green onions.

Other Recipes from this Article to Try:

egg foo young matzo brei
egg foo young matzo brei with broken eggs in the background
egg foo young matzo brei side view
egg foo young matzo brei with broken eggs in the background

Egg Foo Young, Matzo Brei

0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: Chinese, Jewish
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 5 servings
Author: Amanda Wilens

Ingredients

Gravy
  • cups vegetable broth
  • 1 tsp granulated sugar
  • 2 Tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp white wine
  • ½ Tbsp salt
  • 1 Tbsp chile sauce optional
  • 1 tsp cornstarch
Omelets
  • 5 eggs large
  • 1 piece matzo softened in warm water for 45 seconds, drained
  • salt and freshly ground black pepper
  • 3 Tbsp olive oil divided
  • 1 clove garlic minced
  • ¼ cup bean sprouts
  • ¼ cup mushrooms small dice
  • ¼ red bell pepper small dice
  • 2 green onions small dice, divided

Instructions

Gravy

  • In a small saucepan over medium heat, add all ingredients except cornstarch. Once combined and heated, add cornstarch, and whisk together. Let gravy thicken for 5 to 10 minutes, until it reaches your desired thickness, and then remove from heat.

Omelets

  • In a large bowl, beat eggs together. Break matzo into bite-sized pieces, add to eggs and season with salt and pepper. Set aside.
  • In a large sauté pan over medium-high heat, add 1 tablespoon oil. Add garlic, bean sprouts, mushrooms, bell pepper and green onions (reserving 1 tablespoon for garnish), and sauté for 5 to 7 minutes. Add to egg mixture, and stir to combine.
  • Add remaining oil to pan, and increase heat to high. When oil is hot, spoon egg mixture into pan to form an omelet about 4 inches wide. Cook for 2 to 3 minutes, until golden brown, and then flip to cook other side, 1 to 2 minutes, until golden brown. Serve omelets with gravy, and garnish with green onions.

Notes

– Gravy: feel free to swap this with a more authentic egg foo young recipe gravy. The only thing I know super well here is the matzo brei. 

Nutrition

Calories: 184kcal | Carbohydrates: 10g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 1707mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes