"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spinach and Mushroom Frittata Recipe

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This recipe for Spinach and Mushroom Frittata, by , is from The Kapros 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!

Contributor:  
Contributor:  
Samuel Kapros

Category:
Category:

Ingredients:  
Ingredients:  
10 eggs
c. Coconut Milk
3 T. Butter
1 c. Mushrooms, sliced
4 c. Spinach, chopped
2 cloves Garlic, minced
Sea Salt and fresh Ground Pepper (to taste)

Directions:
Directions:
1. Preheat oven to 350F. Beat the eggs with the coconut milk.

2. In a large oven-proof skillet, melt the butter over medium heat. Add the mushrooms and spinach and cook for 2 minutes. Add the garlic, cook for an additional minute. Season with salt and pepper.

3. Pour the eggs into the skillet and cook for about 5 minutes. Turn off heat and transfer pan to oven.

4. Bake for 10-15 minutes, until eggs are set. Cool slightly before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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