Ingredients

• 1 tablespoon vegetable oil
• 1 , 8 ounce
• 2 cups coarsely grated carrots
• 2 medium onions , diced
• 2 stalks celery , diced
• 1 medium red bell pepper , diced
• 1 , 10 ounce
• 6 ounces matzo farfel
• 0.5 cups toasted pine nuts
• 1.5 teaspoons salt
• 1 pinch freshly ground black pepper
• 5 large eggs , beaten
• 1 pinch ground paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
3. 3 Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
4. 4 Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
5. 5 Cover and bake in the preheated oven for 30 to 45 minutes.

Nutrition per serving