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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe has been a longtime family favorite. We love its savory, sweet, subtle Italian flavor. It's colorful, fluffy and a healthy way to start the day. Ingredients:
1 package (6 ounces) fresh baby spinach |
4 eggs, lightly beaten |
1 tablespoon diced pimientos, drained |
2 teaspoons italian seasoning |
2 teaspoons minced fresh parsley or 3/4 teaspoon dried parsley flakes |
1-1/3 cups sliced fresh mushrooms |
4 green onions, finely chopped |
2 tablespoons butter |
2 teaspoons olive oil |
4 teaspoons grated parmesan cheese |
dash salt |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside.
2. Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set.
3. Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting. Yield: 2 servings.
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