| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hawaiian |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen chopped spinach |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1/4 |
c |
Finely chopped onion |
| 3 |
|
Butter |
|
|
Parsley and red peppers (optional) |
| 8 |
|
Eggs |
| 1/2 |
ts |
Seasoned salt |
| 1 |
ds |
Of pepper |
| 1/3 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Cook spinach according to package directions; drain well, squeezing out
excess liquid.
In ovenproof frying pan, cook mushrooms and onions in butter over medium
heat until tender but not brown, 7 to 10 minutes. Beat together eggs, salt
and pepper. Stir in drained spinach. Pour over mushrooms and onions. Cook
over low to medium heat until eggs are set, about 7 minutes. Sprinkle with
cheese, broil about 6 inches from heat until cheese melts.
Cut into wedges to serve. Garnish with parsley and peppers. Note: to
make handle overproof, cover it completely with 2 layers of aluminum foil.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's
Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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