How to make a Skillet Matzah Brei that is LOW FAT

 The warm wonderful mingling smells of garlic and onion, what a wonderful way to wake up on Sunday morning during Passover. A trip to the fridge always would yield all kinds of toppings - cottage cheese, butter, cheddar cheese, American cheese, jam, chocolate syrup. It was a once a year taste treat.

Ingredients

* Cooking spray * 2 tsp. oil * 1 1/2 cups matzah farfel * 4 egg whites * 1 stalk green garlic or spring onion * 1 poblano pepper or other pepper * smoked paprika * cheddar cheese * handful parsley

Pour the matzah farfel into a large bowl. Add the egg whites into the bowl and mix with a fork, beating slightly and tossing to coat the matzah farfel.

Coat a large nonstick skillet or griddle with cooking spray and add 1/2 tsp. of the oil.

 Coarsely chop the parsley and toss into the bowl.

 Finely chop the green garlic or spring onion and toss into the skillet.

 Chop the pepper into 1 inch (3 cm) pieces, adding it to the skillet. Toss to coat with oil and let the mixture sweat.

Scoop the pepper mixture out of the skillet and into the bowl of farfel.

 Season the farfel egg mixture with salt, pepper, and smoked paprika. Mix to incorporate the peppers and seasoning with the farfel and egg mixture.

If necessary, add more oil into the skillet. Spoon the batter into the skillet and smooth it into a large pancake.

With a wide spatula, lift the matzah an add another 1/2 tsp of oil. Turn to brown the other side. Repeat with remaining mixture and oil.