Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (10-oz) frozen chopped spinach |
| ½ pounds | Fresh mushrooms; sliced |
| ¼ cup | Finely chopped onion |
| 3 \N | Butter |
| \N \N | Parsley and red peppers (optional) |
| 8 \N | Eggs |
| ½ teaspoon | Seasoned salt |
| 1 dash | Of pepper |
| ⅓ cup | Grated Parmesan cheese |
Cook spinach according to package directions; drain well, squeezing out excess liquid.
In ovenproof frying pan, cook mushrooms and onions in butter over medium heat until tender but not brown, 7 to 10 minutes. Beat together eggs, salt and pepper. Stir in drained spinach. Pour over mushrooms and onions. Cook over low to medium heat until eggs are set, about 7 minutes. Sprinkle with cheese, broil about 6 inches from heat until cheese melts.
Cut into wedges to serve. Garnish with parsley and peppers. Note: to make handle overproof, cover it completely with 2 layers of aluminum foil.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .