1 medium Yellow Onion (chopped)
1 dash Hot Sauce (kosher for passover)
1 1/2 tsp Sea Salt
1/2 tsp Oregano
1/2 tsp Black Pepper
1 tsp Extra Virgin Olive Oil
1 tbsp Butter (unsalted)
1 tsp Ground Nutmeg
2 Garlic Cloves (chopped)
4 cups Baby Spinach (roughly chopped)
4 pieces Matzah (dampen pieces with water to soften)
1 lb Extra Lean Ground Beef (ground turkey, chicken or bison)
Crack the eggs into a small bowl and add the Tabasco, salt, oregano, nutmeg and pepper. Whisk just enough to combine; you should still see large bubbles. Set aside.
Break up matzah into small bite sized pieces and add to egg mixture. Stir to combine.
Warm the oil and butter in a large skillet over medium heat until the butter melts. Add the onion and sauté until soft but not beginning to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add the ground beef and continue cooking until uniformly brown, breaking the meat into small pieces as it cooks.
Add the egg/matzah mixture to the pan and cook until matzah is cooked through, stirring occasionally about 10 minutes.
Add the spinach and stir until the spinach is just wilted. Taste to see if you need any more seasoning.