Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Spinach Frittata
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1 (10 ounce) bag spinach |
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3 tablespoons butter, divided |
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¼ pound fresh mushrooms, sliced |
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2 tablespoons finely chopped onion |
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4 eggs |
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¼ teaspoon seasoned salt |
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Dash of pepper |
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3 tablespoons grated Parmesan cheese |
Cook spinach as desired. (I sautéed in 1 tablespoon each, butter and olive oil.) Drain well and coarsely chop, then set aside.
Melt 1 ½ tablespoons butter in 10" skillet. Sauté mushrooms and onions until tender but not brown; drain on paper towels. Set aside.
Beat eggs slightly; add seasonings and beat until frothy. Stir spinach and mushroom mixture into eggs.
Melt 1 ½ tablespoons butter in same 10" skillet. Add egg mixture to skillet; Place in pre-heated 400 degree oven for 7 minutes. Remove and top with cheese and return to oven for 2 minutes.
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NOTE: This was in the 1981 Southern Living Annual Cookbook. It is a low carb recipe according to what I have been cooking. It is exactly half the given recipe and fed us quite comfortably. I served bacon and a small amount of fresh fruit with it (as I need SOME carbs!!!) and we had it for supper.