Matzo Brei With Creamed Spinach And Crispy Onions - cooking recipe

Ingredients

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 2/3 cup cream cheese or 2/3 cup onion-chive cream cheese

Preparation

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.