Matzo farfel is basically like French toast, but with the bread replaced by matzo (the “bread of poverty and persecution,” eaten by observant Jews for eight days during Passover.) It seems like the kind of dish you’d only eat for lack of the opportunity to eat anything better, like those fake Cheerio-type cereals made with who-knows-what that are kosher for Passover but deserve the title of “the cereal of styrofoam and indigestion.” However, in its bland quirkiness, matzo farfel has garnered a certain corner of my heart. I used to love it so much as a kid my mom would make it for me throughout the year, and eating it evokes for me the memory of childhood.
Out of pure lack of inspiration, I made plain matzo farfel for my breakfast the other day, expecting its childhood appeal to have worn off, leaving it tasteless and unappealing. However, taking that first bite transported me back to a simpler time. Instantly, my food-blogger’s brain began buzzing with ideas in response to the vital question: how can I make this dish blog-worthy? I knew I wanted to make it again, but this time with more to recommend it nutritionally, and with some more interesting flavors.
A few days later, I threw together the ingredients currently in our Passover-ified pantry to make this more interesting matzo farfel. Cooked veggies add flavor, antioxidants, and fiber, while crumbled goat cheese melts magnificently into the matzo mass for a smooth richness complemented by the Mediterranean feel of the pimiento stuffed olives. I added some sage to spice things up – it would have been even better with some more interesting spices, so feel free to elaborate on that front.
Mediterranean Style Matzo Farfel
- 2 sheets matzo (I used egg; try whole wheat or gluten free if you’re feeling adventurous)
- 1 egg
- 1/3 cup milk of choice (I used plain almond milk)
- pinch salt
- pinch sage
- 1 cup fresh, cooked or frozen vegetable mix (I used frozen Green Giant brand Steamers Antioxidant Blend, which is a mixture of broccoli, carrots, red and yellow bell peppers cooked in an olive oil seasoning; found in the frozen aisle)
- 1/4 cup crumbled goat cheese
- 4 pimiento stuffed manzanilla olives
Spray a medium to large pan with nonstick spray.
Prepare vegetables if frozen. (I microwaved them while cooking matzo farfel for convenience.)
In a medium to small bowl, beat egg, milk, and salt. Break matzo into pieces and add, coating each piece with egg mixture.
Pour matzo-egg mixture onto prepared pan. Heat to medium. Cook until one side of matzo pieces is browned, then flip. (You might get some omelette-y bits if you pour all the egg in there – that’s all right, it adds taste and protein and can help indicate when you’re ready to flip!) When both sides of matzo pieces are cooked and there is no more runny egg, remove from heat.
Place on serving plate. Mix in veggies, cheese and olives. Enjoy!