My very generous mother-in-law bought me and my husband five pounds of matzo in preparation for Passover. Initially I felt that we might be set for the next few years, but then I remembered my adaptation of Sara Moulton’s Matzo Brei recipe.
Whether you observe Passover or not, I highly recommend trying this quick, easy and nutritious weeknight recipe.
The cooked onions provide a delicious creaminess and flavor to an already flavorful dish.
2 tbsp. olive oil
1 large Vidalia onion, sliced
Kosher salt and freshly ground pepper
3 whole whole-wheat matzos
6 large eggs, beaten
2 tbsp. unsalted butter
16 to 20 oz. of frozen spinach, defrosted with excess water squeezed out
2/3 cup crumbled feta cheese
Heat oil in large skillet over medium-high heat. Reduce heat to medium; add the onions and cook about 8 to 10 minutes until golden, stirring occasionally to prevent sticking. Season with salt and pepper and move to a bowl with a slotted spoon. Save the pan with oil for later use.
While the onions are cooking, break up the matzos into small/medium intact pieces (not crumbs) and soak in a bowl of cold water for 3 minutes. Drain the matzos well and add them to the eggs with salt and pepper to flavor.
Reheat remaining oil in the reserved pan with the butter over medium-high heat. Add the matzo/egg mixture and cook, stirring constantly, until the eggs are cooked (about 5 minutes). Stir in the spinach and the cheese and cook until heated through. Divide Matzo Brei on 4 plates and top each with a mound of golden onions.
Serve with a side of fresh greens.