Popeye’s Matzo Brei Recipe

platter_redMy 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.

Serves 4

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>