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Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Method Toast farfel in oven, put aside. Sauté assorted vegetables such as peppers, onions, zucchinis in oil until tender. Add garlic and sauté a few more minutes. Deglaze with white wine. Whisk eggs together in a large bowl. Add farfel and the rest of the ingredients. Mix together. Pour into two shallow 9” x 13” pans that have been greased or coated with cooking spray. Bake covered at 350°F until set, approximately 35 minutes.
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