A couple of years ago, I found a recipe for Matzo Brei with Creamed Spinach and Crispy Onions on Food.Com.  I made it and was wowed by it.  It has become a necessary part of our Passover meal plan ever since!

The only change I have made to the recipe is to use fresh spinach rather than frozen.  The pictures are of a half recipe, this is easily halved when you just need 2 servings.

Creamed Spinach Matzo Brei with Fried Onions

Slightly adapted from Food.Com

3 Tbsp canola or safflower oil

1 lb fresh spinach (local, if possible)

2 medium onions, thinly sliced

Kosher salt and freshly ground black pepper

3 whole matzos

6 eggs, lightly beaten (from Farmer Kim)

2 Tbsp unsalted butter

1 (5.2 oz) package herb flavored spreadable cheese or 2/3 cup cream cheese

Directions

Heat 1 Tbsp oil in a large skillet over medium high heat.  Cook the spinach until just wilted, set aside.

Heat the remaining 2 Tbsp oil in a medium skillet over high heat until hot.  Reduce the heat to medium; add the onions and cook, stirring occasionally,  until golden,about 8minutes.  Season with salt and pepper and transfer to a bowl with a slotted spoon.  Reserve the skillet and oil.

Break up the matzos into about 2 inch pieces and soak in a bowl of cold water for 3 minutes.  Drain the matzohs and fold them into the eggs, 3/4 tsp salt and1/4 tsp pepper.

Reheat the skillet and add the butter over medium-high heat until hot.  Add the matzo mixture and cook, stirring constantly, until the eggs are scrambles and the matzo has begun to crisp, about 5 minutes.

Stir in the spinach and cheese and cook until just heated through.

Top each portion with a mound of onions.  Enjoy!

Serves 4.

Related articles

• Brooklyn’s Homemade Matzo (mensjournal.com)