Yesterday morning I thought I'd whip up a special breakest to thank JoAnne for all the fun we had this past week while she was here visiting me and Michael. I wanted to cook her a special breakfast to send her on her way back to Wisconsin.
Here is the recipe that I followed and it turned out just wonderful!!
INGREDIENTS
1 tablespoon EVOO
1 shallot, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon EVOO
1 shallot, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 can diced mushrooms
5 eggs, beaten
2 cups shredded Mozz. cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
5 eggs, beaten
2 cups shredded Mozz. cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and mushrooms and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 20 minutes. Let cool for 10 minutes before serving. Enjoy!!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and mushrooms and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 20 minutes. Let cool for 10 minutes before serving. Enjoy!!
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