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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Summer Brunch Frittata Recipe

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This recipe for Summer Brunch Frittata is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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