Recipe by Manami
This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :)
Top Review by Darkhunter
This is deee-licious! I didn't get the matzos crispy enough, but who cares! My mouth was having a party! You've never steered me wrong, so I, also, did my onions "in 'n out." Good choice! Thnx, as always, Manami, for sharing your recipe. Made for My-3-Chefs 2009.
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced (about 2 cups)
- kosher salt
- fresh ground black pepper
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 3 whole matzos
- 6 large eggs, lightly beaten
- 2 tablespoons unsalted butter
- 5 1⁄4 ounces boursin cheese (herb flavored) or 2⁄3 cup soft fresh goat cheese or 2⁄3 cup cream cheese or 2⁄3 cup onion-chive cream cheese
Directions See How It's Made
- 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 8-10 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.
- 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 1-3 minutes; don't let them get too soggy!
- Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- 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.