Crumble matzohs into small pieces and soak till soft. Drain but do not squeeze. Saute the onions, until transparent, then add the mushrooms and then the peppers. When all the liquid is evaporated and the vegetables are soft, add to the softened matzo, season with salt and pepper to taste. Mix in eggs and egg white. Pour into a greased 9- inch square pan. (I pour in a little oil, then preheat the pan in the oven. When the oil is hot, I remove it from the oven and pour in the mixture.) Bake at 350 for about 45 minutes or till set and golden.
Note: Although I am normally a fanatic about cutting back on fat and calories, I find that kugels are best when the pans are greased with a little oil, rather than using cooking spray.