1 bunch green onions-chopped
4 c. sliced mushrooms
1 6 oz jar marinated artichoke hearts, drained and chopped
2 med tomatoes, seeded and chopped
1 bunch spinach-chopped
Salt and pepper to taste
3 T. butter
12 eggs-slightly beaten
¼ t. nutmeg
1 c. milk
2 c. shredded jack and cheddar cheese
Sauté mushrooms until all juices have been evaporated. Stir in onions, artichokes, tomatoes, spinach, salt and pepper and remove from heat. Fold in cheese and pour into greased 9 x 13 inch pan.
Combine eggs, milk and nutmeg and pour mixture over vegetables.
4 c. sliced mushrooms
1 6 oz jar marinated artichoke hearts, drained and chopped
2 med tomatoes, seeded and chopped
1 bunch spinach-chopped
Salt and pepper to taste
3 T. butter
12 eggs-slightly beaten
¼ t. nutmeg
1 c. milk
2 c. shredded jack and cheddar cheese
Sauté mushrooms until all juices have been evaporated. Stir in onions, artichokes, tomatoes, spinach, salt and pepper and remove from heat. Fold in cheese and pour into greased 9 x 13 inch pan.
Combine eggs, milk and nutmeg and pour mixture over vegetables.
Be creative and substitue other vegetable combinations!!
Bake at 350 for 35-40 min. or until frittata tests firm in center.
Bake at 350 for 35-40 min. or until frittata tests firm in center.
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