- 2 sheets matzo, broken into 1- to 2-inch pieces
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tablespoon cooking oil
- 1/2 cup grated cheese, such as jack or white cheddar
- Salsa (optional)
- Chopped fresh herbs, such as parsley, cilantro or chives (optional)
- Diced avocado (optional)
- Sour cream (optional)
Place matzo pieces in a medium bowl and pour enough hot water over them to cover. Let stand 30 seconds to 1 minute, depending on desired tenderness. Drain and mix with the egg, salt and pepper.
Heat oil in a cast-iron or nonstick skillet over medium heat. Pour mixture into skillet and cook, stirring occasionally, until egg looks mostly done, about 2 to 3 minutes. Add cheese and cook, stirring occasionally, until cheese is melted, another 1 to 2 minutes.
Garnish with salsa, herbs, avocado and sour cream if using. Serve immediately.