Spinach Mushroom Scallion And Feta Cheese Frittata
|Olive oil||1 1⁄2 Tablespoon|
|White mushrooms||4 Ounce, trimmed, wiped, and thinly sliced|
|Thinly sliced green onions||1⁄2 Cup (8 tbs) (Green Parts Included, Scallions)|
|Feta cheese||4 Ounce, crumbled|
|Frozen spinach||10 Ounce, defrosted and pressed very dry in a strainer (1 Package)|
|Dill weed/1 tablespoon dried dill weed||3 Tablespoon, minced (Fresh)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Ground red pepper||1 Pinch|
|Freshly ground black pepper||To Taste|
In a large mixing bowl, beat the eggs and water until well blended.
In a heavy 10 inch skillet, heat the oil until hot.
Add the mushrooms, and saute them over medium heat, stirring often, until just wilted, about 1 to 2 minutes.
Add the scallions and continue cooking for 30 seconds longer.
Scrape the mushrooms and scal lions into the egg mixture.
Add the feta cheese, spinach, dillweed, nutmeg, salt, red pepper, and ground pepper to the eggs, and mix well.
Put the remaining oil in the skillet and heat over high heat until the oil is hot.
Pour in the egg mixture and shake the skillet to distribute the ingredients evenly.
Adjust the heat to medium-low.
After 7 or 8 minutes, begin to loosen the edges with a knife or spatula, gradually working under the entire frittata.
Shake the pan to be sure that it's completely free, then flip the frittata, as above, and continue cooking for 4 to 5 minutes longer.
Loosen, if necessary, before removing.