Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
With eight days of Passover meals to whip up, it takes a little bit of creativity to transform matzo from a dry cracker to the star of a delicious dish. Throughout the holiday, the unleavened bread takes on many forms, from soup dumpling to cake tiers to this breakfast staple. Matzo brei starts with just two ingredients — crumbled crackers and scrambled eggs — allowing cooks to come up with their own clever sweet and savory combinations. Sara Moulton’s take on the dish is inspired by her Jewish mother-in-law, but the star takes cues from another morning favorite: the omelet. Packed with caramelized onions, creamed spinach and herb-flavored Boursin cheese, the dish works as a post-Seder breakfast, an easy weeknight Passover dinner or, in a few weeks when you stumble upon boxes of leftover matzo, as a unique brunch option.
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
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.
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.
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.
More Meatless recipes for Passover: