Ricotta and Mushroom Matzah Brei

4 large eggs
1/2 cup ricotta cheese
1 tablespoon milk
Salt to taste
Olive oil for frying
12 crimini (or white) mushrooms, cleaned and sliced
4 cloves garlic, minced
3 pieces matzah, broken into 1-inch squares
1/2 cup grated Parmesan cheese

Place eggs, ricotta, milk and salt in a bowl and mix well. Reserve.

Pour 3 tablespoons oil into a large skillet and sauté mushrooms and garlic until soft. Remove from pan.

Lightly sprinkle matzah with water and sauté in mushroom drippings until crisp, adding oil when needed.

Return mushrooms to pan and mix with matzah. Add more oil.

Pour egg mixture into pan, spreading evenly. Sauté until brown. Cut into four wedges. Turn wedges and brown.

Sprinkle with Parmesan cheese and serve immediately.

Yield: 4 to 6 servings

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