Spinach frittata #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh spinach; trimmed -or- |
| 1 | pack | (10-oz) frozen chopped spinach |
| 3 | tablespoons | Butter |
| ½ | pounds | Fresh mushrooms; sliced |
| 1 | small | Onion; finely diced |
| 8 | Eggs | |
| ½ | teaspoon | Salt |
| 1⅓ | teaspoon | Pepper |
| 1½ | cup | Grated fresh Parmesan cheese |
Directions
Cook spinach. Drain and squeeze out excess liquid. In a large ovenproof skillet, saut‚ the mushrooms and onions. Beat eggs, salt and pepper. Stir spinach into eggs. Mix well and pour over mushrooms and onions in skillet.
Cook over medium heat until eggs are set. Sprinkle with Parmesan cheese.
Place in oven on broil and broil until cheese melts and top is lightly brown. Cut into wedges to serve. Yield: 6 servings.
BETTY ANN BULLARD (MRS. ALLEN)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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