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
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!
- Brooklyn’s Homemade Matzo (mensjournal.com)