"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Summer Brunch Frittata Recipe

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This recipe for Summer Brunch Frittata, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Sunday, August 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
3/4 lb. mushrooms, thinly sliced
1/4 cup green onions, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons garlic, chopped
1 package (10 oz.) frozen spinach, thawed
12 eggs
1/4 cup grated Parmesan cheese
3/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Directions:
Preheat oven to 350 degrees. Squeeze excess water from spinach. In large saucepan, melt butter over medium heat; add mushrooms and onions and saute. Add garlic and parsley; saute until most of liquid is evaporated; remove from heat. In a large bowl, beat eggs; add cream and Parmesan. Add spinach and sauteed ingredients. Spray a 9 or 10 inch oven safe dish with non stick cooking spray. Pour in egg mixture and bake until set in the middle (approx. 20-25 minutes)

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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