Matzo scramble was a popular dish in my wife’s family, where cream cheese and green onions were added for extra richness. Use mock schmaltz or oil, not real schmaltz, on account of the cream cheese
Hold each sheet of matzo under warm running water until it begins to soften, about 1 minute per side. Shake off the excess water and break the matzo into 2-inch pieces in a mixing bowl.
Stir in the cream cheese, green onions, eggs and egg whites (or egg substitute), and salt and pepper to taste. The mixture should be highly seasoned.