With the restriction on leavened bread and most grains during the eight days of passover, foods like toast and cereals won't do for breakfast. Matzo brei is basically a matzo and egg scramble, for which Stefania already gave us a basic recipe. However, matzoh brei can get as interesting as any vegetable-filled omelette, especially now withe farmers' markets offering spring produce.
For two servings, break one sheet of matzo into bite size pieces and soak in hot water to soften them. Saute chopped vegetables of your choosing in a small amount of olive oil – I used scallions, yellow onions, tomatoes, bell peppers, and chopped garlic. Lightly beat four eggs, stir the softened matzo pieces into the eggs, then add to the vegetables in the pan.
Some people leave the egg/matzo mixture in the pan over a low heat to set like a frittata or an omelette. However, I prefer to scramble everything together – but I think that’s less of a taste preference and more of my hyperactive inability to leave anything to cook on its own.
At the very end, I added avocadoes, just so they would maintain their cool creaminess (avocadoes can become bitter when cooked).
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