From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook spinach. Drain and squeeze out excess liquid. In a large ovenproof skillet, saute 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 and broil until cheese melts and top is lightly browned. Cut into wedges to serve.
SERVINGS: 6
- 1/2 pound fresh spinach, trimmed or 1 (10) ounce package frozen chopped spinach
- 3 Tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 1 small onion, finely diced
- 8 eggs
- 1/2 teaspoon salt
- 1-1/3 teaspoon pepper
- 1-1/2 cups grated fresh Parmesan cheese
TO PREPARE:
Cook spinach. Drain and squeeze out excess liquid. In a large ovenproof skillet, saute 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 and broil until cheese melts and top is lightly browned. Cut into wedges to serve.
SERVINGS: 6
