2 cups low-sodium chicken broth
4 matzo crackers, broken into small pieces (2 cups)
2 tbs olive oil
1 cup chopped onion
1⁄2 tsp salt
1⁄2 tsp black pepper
250g wild sliced mushrooms (such as cremini, oyster, and shiitake; 4 cups total)
1⁄4 chopped fresh flat-leaf parsley
6 large eggs
Preheat oven to 180°C. Grease a 25cm deep-dish pie plate or 2 litre casserole dish. Heat broth in microwave or on stovetop until hot but not boiling. Pour broth over matzo in a large bowl and let soak until matzo absorbs broth, about 15 minutes. Heat oil in a skillet over medium heat until shimmering. Cook onion with 1⁄4 teaspoon each salt and pepper, stirring frequently, until browned, 7 to 8 minutes. Add mushrooms and cook, stirring frequently, until wilted and browned, 6 to 8 minutes. Stir mushroom mixture and parsley into matzo mixture. Beat eggs with remaining 1⁄4 teaspoon each salt and pepper until blended. Stir into matzo mixture and pour into prepared pie plate. Bake until set, about 30 minutes. Cool 5 minutes before serving.
Substitute vegetable broth for chicken to make this dish pareve.
Substitute high fibre biscuits for matzos to give this dish more fibre.
Per serving: calories 211; fat 9.7g; sat fat 2.3g; protein 10.4g; carbs 21g; fibre 1.7g; sodium 295mg; cholesterol 186mg