My favorite Passover breakfast is matzoh brei, or fried matzoh. There are many versions of this traditional dish, both sweet and salty, but I recommend my father's creation, a savory matzoh pancake. To make it, all you need is matzoh farfel (tiny pieces of matzoh), grated cheddar cheese, and beaten egg.  Feel free to use egg whites and low-fat cheddar for a healthier variation. Season the pancake with salt and pepper, and wash it down with a cold glass of orange juice. In case you want to know the best way to eat the pancake, start with the golden, crispy edge, and make your way through the eggy middle, saving the best part for last-- the melted cheddar cheese in the center. Enjoy!

Matzoh Farfel, Cheese and Egg Pancake Recipe
Serves 1 to 2

INGREDIENTS:
2 large eggs (or 4 egg whites)
1 tablespoon skim milk
3/4 cup cheddar cheese, grated (or buy the shredded variety)
1 cup matzoh farfel
salt and freshly ground black pepper to taste
non-stick cooking spray

DIRECTIONS:
Beat the eggs. Add the milk, salt and pepper, and mix together.

Heat a non-stick frying pan to medium-low heat.

Coat the bottom of the pan as well as the sides with the non-stick cooking spray. This will make it easier to remove the pancake.

Pour the egg mixture in the pan. Cook for about 20 - 30 seconds and then with a spatula, tilt the cooked egg from the edge of the pan to the center, letting the uncooked eggs spread out.

Before the egg starts to firm up, sprinkle the farfel around the outside of the pancake, leaving a 2 to 3-inch center. Fill that center with all of the grated cheddar.

- Elyse Eisenberg of Creative Delites