 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/3 | large | eggs | 94 2/3 | leaves | Spinach, frozen, chopped, thawed and well drained | 1/4 | large | Onion, chopped | 1 1/4 | ring (3" dia, 1/4" thick) | green pepper, finely chopped | 1/2 | teaspoon | margarine | 1/3 | ounce | grated parmesan | 1/4 | cup, diced | shredded cheddar cheese | 1 1/4 | ounces | cottage cheese | 1/8 | teaspoon | garlic powder | 1/8 | teaspoon | Onion powder | 1 1/4 | dash | salt | 1 3/4 | dash | black pepper | 1/8 | teaspoon | italian seasoning | 7/8 | large | Mushrooms, Sliced-package 8oz |
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Steps
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Sequence
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Step
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| 1 | Set aside well drained spinach. | 2 | Saute the onion, peppers and mushrooms (if raw) in the margarine until soft and translucent. Add these vegetables to the spinach. | 3 | Beat eggs well in a medium bowl: | 4 | Add the shredded cheese, parmesan, cottage cheese and spices and mix well. | 5 | Combine the eggs and begetables and stir to blend. | 6 | Put the mixutre into a greased or teflon coated 8 x 8 baking pan. (I use a cast iron skillet) | 7 | Bake at 400 for 15 minutes. | 8 | Turn oven down to 350 and bake for 30 minutes more. It should be lightly browned and and firm to the touch. Cool a few minutes and serve. |
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