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Vegan Spinach and Mushroom Matzo Scramble

Perfect for a hearty breakfast or dinner, this matzo scramble has the consistency of bread pudding but tastes like a frittata or scrambled eggs.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins


  • 5 boards matzo
  • filtered water for soaking
  • 6 button mushrooms, sliced
  • 1-2 tbsp frying oil of choice or vegan butter
  • 1 large scallion, thinly sliced
  • 2 large handfuls fresh baby spinach
  • 4 oz. Kite Hill ricotta alternative
  • 1/4 cup vegan milk alternative
  • salt, pepper, and garlic to taste
  • Field greens and Primal Kitchen Honey Mustard Dressing to serve


  • 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.