1. In 12-inch nonstick skillet, heat butter and olive oil over medium heat until butter has melted and is only slightly frothy. Add onion, season with salt and pepper, and cook, stirring occasionally, until onions are lightly browned and soft, about 8 minutes.
2. Meanwhile, whisk together eggs, half-and-half, dill, ½ teaspoon salt and ¼ teaspoon pepper. Fill baking dish with 2 inches of water and submerge matzah for 15 seconds. Drain dish and crumble matzah into egg mixture.
3. When onions are cooked through, pour egg and matzah mixture into pan. Shake pan and use rubber spatula to fold mixture over itself for 10 seconds. Smooth top of mixture and let cook until bottom is light brown and edges easily pull away from sides of pan, about 7 minutes.
4. Meanwhile, stir together creme fraiche, lemon zest and lemon juice in small bowl. Set aside.
5. Using rubber spatula, loosen matzah brei from pan and slide it cooked-side down onto large dinner plate or cutting board. (Bottom should be set, while top is still jiggly.) Place second large dinner plate upside-down on top of matzah brei, so matzah brei is completely covered. Holding both plates, flip plates over so cooked side is now on top. Remove top plate, and slide matzah brei back into pan. Cook until bottom is cooked through and golden brown, another 3 minutes. Transfer to serving plate, cut in wedges and serve with lemony creme fraiche.
Reprinted with permission from JewishBoston.com. Read past columns here.
