In a bowl, whisk together the eggs, milk, cinnamon and salt.
Break apart the matzo into bite-sized pieces, add to the egg mixture, and stir to coat.
In a saucepan over medium heat, melt the butter. Add the matzo mixture to the pan and cook, stirring occasionally, for about 1 minute. Add the apples and walnuts and cook for another 2 minutes, until the eggs are cooked through.