Spinach Mushroom Frittata

By Addie

"This is an excellent dish for a brunch or a light Sunday night dinner. Tastes great and very quick and easy to prepare."

Ingredients

• 1 (10 ounce) packages frozen chopped spinach
• 1/2 lb mushrooms, sliced
• 1/4 cup finely chopped onions
• 3 tablespoons butter
• 8 eggs
• 1/2 teaspoon seasoning salt
• 1 dash pepper
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

Cook spinach, drain and squeeze out excess water. Saute mushrooms and onion in butter in a large skillet until tender.

Beat eggs, salt and pepper together and stir in spinach. Pour over mushroom mixture. Cook over low heat until eggs are set, about 7 minutes. Sprinkle with Parmesan cheese.

Broil 6" from heat for about 3 minutes. Cut in wedges to serve.

Note: You will need a skillet with a flameproof handle or wrap layers of aluminum foil around wooden handle before placing in oven.
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REVIEWS:

Tasty and easy. I used Cheddar cheese and added garlic powder, like others. I used cremini mushrooms which are just so nice! I was home a bit later from work than usual and this whipped up in no time. I also sprinkled some of Tastefully Simple's "Bacon Bacon" on top before broiling. Definitely gets added to the "make again" rotation.

This frittata was good. My husband and even my 4-year-old ate it up. I did add some garlic powder and some sour cream to the egg mixture. Yummy!

Just add a slice of ham & some whole wheat toast for a delicious, weekend breakfast! Aside from using Cheddar - to increase the eye appeal & because I had some already grated - I followed the directions. Thanx Marie!

MMM MMMM Good! I only made one change and that was to use a breadcrumb/butter mixture instead of the Parmesan cheese under the broiler. Next time, I will add a hint of garlic, decrease the spinach just a bit and add some crumbled bacon, doesn't that sound good? This was quick, easy, and will be on my snack AND breakfast lists from now on. Thanks so much for this delicious dish.