Matzo Brei With Creamed Spinach And Crispy Onions

• 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

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.

vegetable oil, onions, kosher salt, fresh ground black pepper, matzos, eggs, unsalted butter, cream cheese

Taken from www.food.com/recipe/matzo-brei-with-creamed-spinach-and-crispy-onions-387312 (may not work)