Preheat to 350 degrees.
Saute onion and mushrooms in nonstick, ovenproof 12\" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
Whisk eggs together with cheeses and remaining ingredients.
Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.
ed pepper flakes and spinach. Cook until spinach just starts to wilt
igh heat.
Add the spinach, season with salt and pepper
Add salt to pot. Add spinach to pot and cook for
n deep nonstick skillet. Add spinach and garlic and saute, stirring
for 1 minute. Add the spinach, dried tarragon, if using, and
o 400\u00b0F.
Cook spinach in 1/4 cup of
he oven and bake the frittata for about 10 mins or
ring to a boil. Add spinach and cook over medium-high
8 to 10 minutes. Stir spinach into mushroom mixture, cover, and
arge bowl, with fork, mix spinach, eggs, egg whites, green onions
Scatter over one-third of spinach, pushing lightly into egg with
heese until creamy. Fold in spinach and set aside.
Heat
ext prepare egg mixture for frittata by beating eggs until smooth
long with the ham and spinach and cook, tossing, for 1
Wash fresh spinach in cold water.
Steam or boil spinach until soft; drain and let cool slightly.
Chop spinach coarsely.
Set frying pan on stove with oil and garlic.
Turn heat on to medium setting.
Mix eggs and cooked spinach together.
Add cheese to taste (cheese helps to bind mixture and gives it a great flavor). Pour in spinach mixture.
Fry until set.
Slice frittata in triangles.
Turn and brown.
Serve with fresh salad and bread. Serves 4.
nd saute 2 minutes. Add spinach and cook until wilted.
ushrooms are tender.
Add spinach; cover and cook 1 minute
inute.
Meanwhile, whisk eggs, spinach, cheeses, oregano, 1/4 teaspoon
ntil zucchini has softened. Add spinach and cook until just wilted