Mushroom-Spinach Frittata Lots of fresh mushrooms, tender spinach leaves and creamy butter makes this dish irresistible. 3 tablespoons butter 1/2 small onion, minced (1/4 cup) 8 ounces fresh mushrooms, sliced 1 1/2 cups fresh spinach leaves, thoroughly washed and chopped 8 eggs, well beaten Salt Freshly ground pepper 1/4 cup freshly grated Parmesan cheese

Melt butter in a large cast iron or ovenproof skillet over medium-low heat. Add onions and cook 3 minutes. Stir in mushrooms and cook until limp. Add spinach and cook another 2 minutes. Pour eggs on top of spinach in skillet; cook over low heat until eggs are set, 6 to 8 minutes. Sprinkle with salt and pepper. Place skillet under broiler about 6 inches from heat source for 2 to 3 minutes. Remove from oven. Sprinkle top with Parmesan cheese; cover and allow to stand 2 minutes before serving.

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