The original source of this recipe comes from Noreene Gilletz in MeanLeaniYumm.
I thought the basil was a little strong and I added 4 eggs instead of 3 eggs. Next time I will replace the matzoh meal with flour or breadcrumbs and omit the basil.
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I love spinach & kugels, so this was a great recipe for me. I did make a few changes. I don't like celery or red pepper, so I left both out. I also cut the recipe in half, but didn't cut the spinach in half since I like spinach so much. I used 2 eggs instead of 2 eggs & 2 egg whites (since I was halving the recipe). It turned out more of a spinach casserole than a mix of veggies, but I thought it was great. Next time I'll try regular bread crumbs instead of the matzo meal unless I'm making this for Passover because I tend to like the flavor of bread crumbs better.
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I followed the directions to the letter (with the exception of using oat bran in place of matzo meal) and this recipe made a tasty dinner. However, I felt that it may have needed another egg.
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This was good, but I would have liked more eggs in it. Oh – and maybe some shredded cheese on top. I added a small handful of fresh garlic cloves to the first set of veggies that were cooking. I think that was a good addition. I will probably add more next time.
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I halved the quantities for an excellent vegetarian main dish for 2. The result was an amazingly light and tasty 'bake'. I'm afraid I couldn't find matzo meal so had to use bread crumbs (listed in Zaar's Kitchen Dictionary a substitution) instead.
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Made this without the mushrooms and like bluemoon downunder I substituted wheat germ for the matzo meal as I already had some in the fridge. Really enjoyed this dish; it was on the mild side but very pleasing, much like a vegetable omelet. Oh, and I also resisted the urge to add some cheese! Very good for you too, low calorie and packed with vitamins A & C.
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Excellent! I have also tried it with cheese and it is even better! My husband loved this, thanks!!
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I doubled the recipe and used 6 cloves of garlic rather than garlic powder, and wheat germ instead of matzo meal. The combination of vegetables was absolutely superb. I had a couple of handfuls of baby spinach that were too wilted to eat fresh but fine for cooking so I threw them in as well, making the dish even more spinach-flavoured which I was happy about because I love spinach. I also added some finely sliced potatoes (two potatoes) which I brushed lightly with olive oil and sprinkled with herbs – oregano, basil, marjoram and thyme – baked in the oven on a tray until they were just cooked and slightly browned. That added a tad more oil to the recipe, but not much. I was trying to keep this as a low-fat dish, and not undo all toni’s excellent work! I added the salt and freshly ground pepper and the basil to the beaten eggs; it was the easiest way to get them mixed well through the vegetables. A great dish, which everyone enjoyed, and I have several portions wrapped in foil (after it had cooled completely) in the freezer. Thanks, toni!
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This is a nice vegetable dish that is packed full of flavor. It is low in fat and calories a great way to add extra vegetables to your diet minus all the carbs. I did not have matzo meal but used oat bran without a problem. Thanks toni for a wonderful dish!
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Toni - what a wonderful recipe! I made this to the directions (ignored the urge to add a handful of cheese). I would never have believed that a low fat recipe could be so delicious. I'm so happy to say that my kids enjoyed this as well - they are so fussy when it comes to vegetable dishes - I'm always happy to find something healthy that they will actually eat. Thanks toni for a yummy, healthy recipe!
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