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Ingredientes
- 2 c. chicken broth
- 1 x 12 oz box of matzah farfel
- 4 lrg Large eggs, lightly beaten
- 1/2 x onion, minced
- 3 Tbsp. extra virgin olive oil
- 1/2 x bulb fennel, tops removed, coarsely minced
- 1 x - 10 oz pkgs. frzn minced spinach, thawed and liquid removed
- 1 tsp kosher salt
- 1/4 tsp pepper
Direcciones
- Preheat oven to 350 degrees F. In a bowl stir together the chicken broth and matzah farfel. Let mix stand for 5 min. Then gently stir in Large eggs. In a skillet, cook the onion in the extra virgin olive oil over moderately low heat, stirring, till it is softened. Add in the fennel and cook the mix, stirring for 5 min, or possibly till the fennel is crisp-tender. Stir in the spinach and cook the mix over medium heat, stirring till the liquid is evaporated. Stir the vegetable mix into the matzah farfel and season with salt and pepper. Pour into greased 9 x 13 inch pan and bake for 1 hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 851g | |
| Calories 720 | |
| Calories from Fat 541 | 75% |
| Total Fat 60.8g | 76% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 3396mg | 142% |
| Potassium 1071mg | 31% |
| Total Carbs 14.52g | 4% |
| Dietary Fiber 5.5g | 18% |
| Sugars 3.62g | 2% |
| Protein 31.18g | 50% |
