These days, there are all sorts of packaged Passover cereals and baked goods, even in France. But every Jewish family has a Passover breakfast dish to break the monotony of matzo and butter. I like this typically French omelet, served as is or sprinkled with cinnamon sugar.

　　

Ingredients

4 servings

　　4 large eggs, separated

　　4 teaspoons sugar

　　1/2 teaspoon salt

　　4 teaspoons matzo meal

　　1/2 cup milk

　　2 tablespoons butter or oil for frying

　　

Step 1

Put the egg whites in a bowl, and whip until stiff peaks form.

　　

Step 2

In a separate bowl, whisk the egg yolks with the sugar, salt, matzo meal, and milk. Gently fold in the egg whites.

　　

Step 3

Heat the butter or oil in a 10-inch omelet pan. Pour in the eggs, and, with a spatula, push the edges of the egg mixture in, allowing the uncooked eggs on top to flow underneath. Carefully repeat at a few places around the edges of the eggs. This should take about 2 minutes, until the omelet is set. Then carefully remove with a spatula to a serving dish.

　　Quiches, Kugels, and Couscous