Passover Spinach Frittata - cooking recipe

Ingredients

2 (10 ounce) packages frozen chopped spinach
3 matzoh crackers
8 ounces button mushrooms, sliced thin
4 eggs, beaten
4 tablespoons grated onions
1/3 cup hot water
salt, to taste
fresh coarse ground black pepper, to taste
1 pinch ground nutmeg
4 tablespoons unsalted margarine
3 tablespoons fresh parmesan cheese, grated
1 -2 tablespoon parmesan cheese, grated garnish

Preparation

Heat the spinach in a saucepan with 1/2 cup water, until completely thawed.
Then drain and wring spinach dry using a clean kitchen towel.
Saute the onions & mushrooms in 2 Tablespoons of margarine until softened, about 5-8 minutes, stirring occasionally.
Crumble matzoh crackers into a medium size bowl, pour the mushroom mixture, spinach and half the amount of water.
Mix thoroughly until the matzoh crackers are softened, if needed add a little more of the remaining hot water.
Add the Parmesan, eggs, salt nutmeg and pepper.
Heat 2 Tablespoons of the margarine in a 12 inch skillet and add the spinach mixture.
Cook on medium heat, uncovered 4 minutes on each side.
Sprinkle with grated Parmesan.
Serve immediately.
Enjoy!