Thanks to plenty of cheddar, and gruyere, and goat cheese this dish is irresistibly creamy on the inside, and crispy on the outside.
Place 4 sheets lightly salted matzo, broken into 1-inch pieces in a colander, and run warm water over them for 1 minute until they soften. Whisk 4 large eggs, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 tablespoon chopped fresh dill, and ½ cup oil-packed sun-dried tomatoes (drained) together in a medium bowl. Melt 2 tablespoons butter in a large nonstick skillet over medium. Add half of the egg mixture, then dollop 1 cup of goat cheese on top. Add the remaining egg mixture, and sprinkle with ½ cup of grated sharp cheddar and ½ cup of grated gruyere. Let the mixture cook until it’s golden and sets, about 6 minutes. Invert a plate over the pan, flip the pancake onto the plate, then use a spatula to slide the pancake back into the pan with the set side facing up. Continue cooking until the underside is set and golden. Lift the pancake from the skillet, and slice into wedges.