Source: Let My People Eat! by Zell Schulman p. 78 Passover Meals Made Simple by Zell Schulman p. 78

Yield: 8 servings

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 1 leek (white part only), sliced
• 1 cup chopped shitake mushrooms, stems removed
• 1 medium red bell pepper, seeded and diced
• 2 cups crushed matzo or farfel
• 1 1/2 cups low-fat chicken broth, warmed
• 2 large eggs, plus
• 2 large egg whites
• Freshly ground black pepper, to taste
• 1/8 teaspoon salt

1. Preheat the oven to 375 degrees F. Lightly grease a shallow 6- cup casserole.

2. In a medium skillet, heat the oil over medium- high heat. Add the onion and leek and cook until limp, about 10 minutes. Add the mushrooms and bell pepper and cook 5 minutes more.

3. Place the matzo or farfel in a small bowl and cover with the chicken broth. Allow to stand for about 5 minutes. Empty into a strainer and press out as much liquid as possible.

4. In a large bowl, lightly beat the whole eggs and egg whites together. Add the cooked vegetables, matzo or farfel, pepper and salt. Mix well. Transfer the kugel to the prepared casserole and bake for 35 to 40 minutes or until the top is brown and crisp and the kugel is set. Serve immediately.