Spinach frittata #1

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, .

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