| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
New import |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Onion, chopped |
| 1 |
c |
Chopped red bell pepper |
| 1 |
pk |
(3.5 oz) shiitake mushrooms, |
|
|
Stems discarded, caps sliced |
|
|
(optional) |
| 1 |
c |
Packed shredded fresh |
|
|
Spinach |
| 6 |
lg |
Eggs |
| 1/4 |
ts |
Hot red pepper sauce |
| 2 |
c |
(8 oz) Italian cheese blend, |
|
|
Divided |
INSTRUCTIONS
Heat oil in 10-inch non-stick skillet over medium-high heat until hot. Add
onion, bell pepper and, if desired, mushroom caps to skillet. Cook until
vegetables are tender, about 6 minutes, stirring occasionally. Add spinach;
cook 1 minute. Whisk eggs with pepper sauce; stir in 1 1/2 cups cheese.
Pour egg mixture into skillet; stir once and flatten mixture evenly with
back of spatula. Cook over medium heat 2 minutes or until eggs are set. If
skillet handle is not overproof, wrap with aluminum foil. Bake at 350F
degrees for 12 to 14 minutes, or until center is set. Carefully loosen
frittata from pan with rubber or platic spatula. Place serving platter over
skillet and flip frittata onto plate. Sprinkle with remeining 1/2 cup
cheese. Cut into wedges. Makes 6 servings.
Neighborhood Shopping 9/25/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #035 by BobbieB1@aol.com on Feb 3, 1997.
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