Ingredients

Instructions

  1. Heat the oil in a medium skillet over high heat until hot.
  2. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
  3. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
  4. Reserve the skillet and oil in which the onions were cooked.
  5. Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
  6. Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!
  7. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  8. Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
  9. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
  10. Stir in the spinach and cheese and cook until just heated through.
  11. Top each portion with a mound of the onions.