Not-Your-Mother's Matzo Brie

4 matzo sheets

4 eggs

2 tablespoons plus 1 teaspoon vegetable oil, divided

1 cup sliced mushrooms

2 cups frsh baby spinach

¼ cup water

½ teaspoon salt

¼ teaspoon pepper

Shredded cheese (your choice)

Break matzo into small pieces; place in large bowl and pour boiling water over top of matzo to soften; let sit 2 minutes. Gently drain water. (Matzo should be soft but not mushy.)

Whisk eggs in large bowl. Add matzo to eggs; set aside.

Heat 1 teaspoon oil in large skillet over medium heat; saute mushroom until they release their liquid. Add spianch and water and cook until water is absorded and spinach is wilted. Add vegetables to egg mixture and stir to combine.

Add remaining oil to the skillet and once it's hot, pour in the egg mixture. Cook about 4 minutes, stirring constantly, until eggs are set and matzo begins to brown. Top with cheese just before serving. Serve hot.

Serves four.

Cook's note: For Banana Matzo Brie, in lieu of veggies, sauté 2 sliced bananas with 2 tablespoons brown sugar and ½ teaspoon vanilla extract. Cook egg mixture as directed and top with caramelized bananas.

Sandy Nissenberg, Buffalo Grove