I find, one of the biggest challenges of Passover is lunch. The food in the house is different and what I normally would throw together is not available. I usually resort to eggs since we have lots of them. When, I went to take out the eggs, I spotted a small container of shredded carrots and a small bag of potato cubes (cooked) and a piece of raw onion. No challenge here, I would put them into the egg but that is so mundane.
Instead, I pulled out the mini processor and threw everything in, plus some garlic, 2 eggs and 1 teaspoon Worcestershire sauce and blended it together. I cooked it in a skillet and presto, I had breakfast. The carrots shined through and gave a slightly sweet tinge to the egg mixture. I liked it a lot and would like to play around with this, using different vegetable and different amounts.
Ingredients: (These are approximate amounts. )
1 tablespoon olive oil
1/2 cup potato chunks
1 medium onion chunked
1/2 cup shredded carrots
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon chopped parsley
In a blender or food processor, put all ingredients, except parsley and blend until you have a smooth mixture.
Grease a medium-sized skillet and pour in mixture. Sprinkle with parsley. Cook on one side until it is a light brown. I cooked on low for about 3 minutes. Turn and cook other side for another 3 minutes or until golden brown.
Serve and enjoy.