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Water, Room Temperature
1 tbs, plus as needed
Red Onion, Diced
Green Bell Pepper, Diced
Spinach, Cooked, Finely Chopped
Freshly Ground Black Pepper
Preheat oven to 350 degrees F and put 2 12-inch cast-iron pans in oven. Combine water and matzo in a large mixing bowl. Break up matzo with your hands and let sit until water is absorbed. Combine 1 tablespoon schmaltz, onion, bell pepper and pastrami in a sauté pan over medium heat and cook until onion is soft and translucent. Turn mixture out onto sheet pan to cool.
In a large mixing bowl, combine eggs, cooled onion-meat mixture, spinach, matzo, salt and pepper. Mix to blend. Grease preheated skillets with schmaltz and nonstick cooking spray and divide mixture evenly between 2 skillets. Spread mixture out. Bake for 15 minutes, until it puffs up slightly and feels springy to touch (like a cake). When you jiggle pan, it should come away from sides, like cornbread or frittata. Turn mixture out onto a tray to cool. When cooled, cut into 1- by 2-inch pieces and reserve until needed.