Spinach frittata #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10-oz) frozen chopped spinach |
| ½ | pounds | Fresh mushrooms; sliced |
| ¼ | cup | Finely chopped onion |
| 3 | Butter | |
| Parsley and red peppers (optional) | ||
| 8 | Eggs | |
| ½ | teaspoon | Seasoned salt |
| 1 | dash | Of pepper |
| ⅓ | cup | Grated Parmesan cheese |
Directions
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, .