Veggie Matzo Brie

• 1 1/2 sheets matzo crackers
• 4 large eggs
• 1/2 cup monterey jack cheese grated
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 2 tablespoons butter (salted)
• 1/2 cup carrots grated
• 1/2 cup broccoli florets chopped fresh, or frozen broccoli, thawed and squeezed dry
• 1 x basil pesto basil, to taste (optional)

1. Break matzo into 2-inch pieces.
2. Place in medium bowl and cover with warm water.
3. Set aside until softened, about 5 minutes.
4. Drain matzo, squeeze dry and return to bowl.
5. Add eggs, cheese, mustard and salt; whisk to combine.
6. Preheat broiler.
7. In an 8" nonstick skillet, melt butter over medium heat.
8. Add carrots and broccoli and cook, stirring, until vegetables are crisp-tender, about 5 minutes.
9. Pour matzo mixture over vegetables in skillet and reduce heat to medium-low.
10. Cook until underside is nicely browned, about 10 minutes (top will not be set).
11. Place skillet under broiler (cover handle with heavy duty foil if not heat-proof).
12. Cook mixture until top is set and golden, 3 to 4 minutes.
13. Cut into quarters and serve.
14. Top with pesto, if desired.

matzo crackers, eggs, mustard, salt, butter, carrots, broccoli florets chopped, basil pesto basil

Taken from recipeland.com/recipe/v/veggie-matzo-brie-49489 (may not work)