Break the Matzo into approximately 1-inch chunks and place them into a large bowl.
Slice the mushrooms and scallion.
Heat oil in a large skillet over medium heat. Add mushrooms, scallion, and spinach and stir to coat.
As the veggies are sauteing, cover the matzo with warm water to soak (approximately 5 minutes).
Stir veggies occasionally while they sauté.
Place the Kite Hill ricotta, vegan milk, salt, pepper, and garlic powder (a hefty pinch of each) into your blender and blend until smooth.
Drain the water off the matzo. It should be nice and soft.
Mix the ricotta sauce into the matzo.
Add the matzo mixture into the veggies in the pan and give a good stir to mix.
Cook until the bottom of mixture is crisp and golden, about two minutes.
Flip and cook another two minutes until the other side is crisp. (Alternatively, you can stir while cooking, like scrambled eggs.)
Plate the matzo scramble with a handful of field greens drizzled with honey mustard dressing.