Ingredients
* 2 Tablespoons vegetable oil
* 2 medium onions, thinly sliced (about 2 cups)
* Kosher salt, to taste
* Fresh ground black pepper, to taste
* 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 cream cheese or onion-chive cream cheese

Instructions
1. In a medium skillet, heat the oil over high heat until hot.
2. Reduce the heat to medium.  Put the onions and cook, stirring occasionally, until golden, for about 8-10 minutes.  Season to taste with salt and pepper.  Transfer to a bowl.  Reserve the skillet and oil in which the onions were cooked.
3. Meanwhile, squeeze the spinach well, a handful at a time to remove all the water.  Set aside.
4. Break up the matzos slightly and soak them in a bowl of cold water for about 1-3 minutes; don’t let them soak too long…they will get too soggy!  Drain the matzos.  Combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
6. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, for about 5 minutes.
7. Stir in the spinach and the cheese.  Cook until just heated through.
8. Top each portion with a mound of the onions.