Tuesday, October 10, 2006

Mushroom Artichoke Frittata

Note: Directions were for cooking at 6000+ feet. You may need to adjust cooking times for flatland kitchens. :-)

1/2 pound fresh mushrooms
1 cup chopped onions
1 tablespoon olive oil
1 10 ounce package frozen spinach, thawed and drained well
5 large eggs
1 - 6 oz jars marinated artichoke hearts, drained
1 1/2 cup grated sharp cheddar cheese
1/8 teaspoon Scoville Brothers Heavy Metal Heat hot sauce
salt to taste
1/4 teaspoon fresh ground pepper or to taste

Saute onions and mushrooms in oil until mushrooms lose a lot of their moisture and onions are starting to caramelize. Remove from heat. Beat eggs lightly. Combine all ingredients into a large bowl and pour mixture into buttered 1/12 quarter casserole. Bake at 350 degrees for 45 minutes.

You can double this and cook in a 13 x 9 pan for a crowd or for leftovers for a light suppe another day (keeps very well to reheat in the oven on low). If you double, increase cooking time 10-15 minutes.

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