Spinach frittata #2

Yield: 6 Servings

Measure 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 \N Eggs
½ teaspoon Salt
1⅓ teaspoon Pepper
1½ cup Grated fresh Parmesan cheese

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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