Recipe courtesy of Sara Moulton

Matzo Brei with Creamed Spinach and Crispy Onions

I didn't know about matzo brei, that wonderful breakfast dish consisting of matzo and beaten eggs cooked in a lot of butter, until I started dating my now-husband (who is Jewish), in the mid-70s. His mom, Esther, made it for me and I thought it was absolutely delicious. I always wondered if you could build on matzo brei, treat it much like you would treat an omelet or scrambled eggs and throw in any old ingredient. So I tried it for this recipe and it worked surprisingly well. Boursin, an herb-flavored spreadable cheese which I have fond memories of from my childhood (it was very gourmet in the 60s), is a tad expensive, which is why I am offering a few alternatives. After you make this once, let your imagination go wild and throw in your favorite ingredients such as sauteed mushrooms, onions or even broccoli.
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 tablespoons vegetable oil

2 medium onions, thinly sliced (about 2 cups)

Kosher salt and freshly milled black pepper

2 (10-ounce) packages frozen chopped spinach, thawed

3 whole matzos

6 large eggs, lightly beaten

2 tablespoons unsalted butter

1 (5.2-ounce) package herb flavored spreadable cheese, (recommended: Boursin) or 2/3 cup soft goat or cream cheese

Directions

  1. Heat the 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 8 minutes. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon. Reserve the skillet and oil in which the onions were cooked.
  2. Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside. Break up the matzos slightly and soak them in a bowl of cold water for 3 minutes. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  3. Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled 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 the onions.

Baked Stuffed Flounder

Chicken, Mushroom and Spinach Alfredo Lasagna

Straw and Hay Pasta

Roasted Portobello with Caramelized Onion Ravioli