Egg-Free Matzo Brei with Sautéed Spinach and Sweet Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Passover breakfast featuring crispy matzo soaked and pan-fried with sautéed spinach and caramelized onions, perfect for those avoiding eggs. This Jewish-inspired Passover recipe (vegetarian), ready in about 30 minutes, pairs matzo sheets, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Jewish cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Break 3 full matzo sheets into bite-sized pieces and soak in 1 cup warm water for 2 minutes until softened but not mushy. Drain thoroughly and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 1 medium thinly sliced yellow onion and 1/2 tsp salt. Cook, stirring occasionally, for 10 minutes until onions are golden and sweet.
  3. Step 3: Add 4 cups fresh spinach leaves to the skillet with the onions. Cook, stirring, for 3 minutes until spinach wilts and reduces in volume.
  4. Step 4: Push the vegetables to the side of the pan and add remaining 1 tbsp olive oil. Add the drained matzo pieces, season with 1/2 tsp black pepper and 1/4 tsp garlic powder. Cook, stirring gently, for 5 minutes until edges become crisp and golden.
  5. Step 5: Combine the matzo with the sautéed spinach and onions, folding gently to mix. Serve warm as a flavorful, egg-free Passover breakfast.

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