Stir in spinach and continue cooking for about one to two minutes, until spinach wilts. Season with salt and pepper. Put on a plate and set aside.
Break up the matzos slightly, and soak in a bowl of cold water for 1-2 minutes until soft. Drain the matzos and squeeze out the water. Combine the matzo in a bowl with egg and egg whites. Season with salt and pepper.
In the same pan you used to cook the onions, heat additional oil over medium-high heat. Add the matzo and egg mixture, cooked onions, and spinach, and scramble, stirring constantly until eggs are cooked.