1piecematzosoftened in warm water for 45 seconds, drained
salt and freshly ground black pepper
3tablespoonolive oildivided
1clovegarlicminced
¼cupbean sprouts
¼cupmushroomssmall dice
¼red bell peppersmall dice
2green onionssmall 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.
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.