Matzah that actually takes good!
Chop and sautée the yellow onion in an oven safe skillet (8-9in) with 1 tsp of olive oil.
Let the onions cook on low heat for 5-8 minutes.
Add mushrooms and the other tsp of olive oil and cook for another 8 minutes.
Meanwhile, soak a piece of matzah in water for 2-3 minutes. You can do this by breaking the matzah into pieces and placing the pieces into a bowl of water.
Dice the spring onions.
Set aside the onions and mushrooms.
Remove the matzah from the water and place in the pan on medium heat. Add in the egg whites.
Use a spatula to mix around the matzah and eggs.
Mix in both both onions, mushrooms and feta. Cook for 3-5 more minutes.