This is a very easy dish to make, delicious and nutritious. It is supposed to be served for Sunday brunch but I cooked it for supper, with Chicken and Noodles soup like Chicken and Dumpling, and crusty French rolls.
Mix together in a bowl:
- 10-oz package of Frozen Chopped Spinach, thawed, drained and squeezed dry
- 1 cup Mozzarella or Ricotta cheese
- ¾ cup grated Parmesan
- 1 small can of mushroom pieces and stems, drained (or ¾ c chopped fresh portabella mushrooms) optional
- ¼ cup milk
- ½ c chopped green onions or regular onions
- 1 TBS chopped red bell pepper (optional)
- ¼ tsp. dried Italian Seasoning or garlic powder or “Garlic & Herb Salt Free” by McCormick
- 4 to 6 eggs
- A pinch of salt and pepper
Transfer to a pie plate or an 8 x 8 baking pan and bake at 375° F oven for 30 minutes or until a knife inserted in the middle comes out clean.
Or transfer to a non-stick skillet and cook covered on low heat until eggs are done.
Chopped Tomatoes with fresh cut up Basil can also be used as a variant. Any vegetables on hand can be used as substitute.
Kusina ni Norie 
You must be logged in to post a comment.