Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Happy Heff




Source of Recipe


The Black Dog Summer on the Vineyard Cookbook


List of Ingredients




1 tablespoon butter
4 to 5 mushrooms, sliced thin
1/2 cup chopped fresh spinach
1/4 cup chopped fresh tomato (1 small tomato)
5 eggs, beaten
Salt and pepper
1/2 cup shredded cheddar cheese

Recipe



1. Melt butter in a skillet or omelet pan until frothy.

2. Add the sliced mushrooms and saute for 1 to 2 minutes.

3. Toss in the spinach. It should wilt in about 1 minute.

4. Add the chopped tomato and saute quickly to simmer any juice away. You don't want it to weep into the eggs.

5. Add the eggs and salt and pepper. Keep the eggs moving by shaking and swirling the pan. When they are about halfway firmed, add the shredded cheese.

6. Continue cooking until done.

Serves 2.