A bubula (like the Yiddish word that is a term of endearment) is a matzo meal and egg based pancake. You could probably categorize it as an omelet too but it really ends up looking more like one of those puffy apple pancakes. And for me, the taste evokes only happy memories of my Grandma with her thick glasses, denture-filled smile, and short, stubby hands that worked challah dough like only a grandma can.
Separate 2 eggs. Put the whites in a medium bowl, big enough for whipping them. Place the yellows in a similar size bowl.
To the yolks, add 2 tablespoons of matzo meal, one tablespoon of sparkling water (seltzer), and a pinch of salt. Combine, using a small whisk or fork.
Whip the egg whites to stiff peaks and then fold the egg whites into the yellow mixture.
Heat a small skillet on medium to medium-high. Once heated, add one tablespoon of oil, then add the matzo meal mixture.
Cook until you see it sizzle around the edges and firm up. Then, depending on your skill in the kitchen, you can either flip the pancake like a pro or grab a spatula to turn it over. (Dormant chef flipped, I used a spatula) It should be nicely browned.
It only needs to cook briefly on the flip side to brown and finish firming up the interior.
Flip the bubula onto a plate, sprinkle with granulated sugar. A little cinnamon is nice too. Powdered sugar would be attractive but I have always loved the texture of the granulated sugar with the matzo meal pancake.