Got eggs?

Got eggs?

Spinach, mushrooms and Parmesan frittatta

6 eggs
1 cup fresh spinach, thinly sliced
1 cup criminni(baby portabella) mushrooms, thinly sliced
1 shallot, diced
1/2 large or 1 small red onion, diced
4 garlic cloves, minced
1/4 cup white wine
1/2 cup parmesan cheese, freshly grated
1/2 cup heavy cream
1/2 cup fresh parsley, chopped
2 tbsp butter
Olive oil
Salt to taste
Cayenne pepper to taste

Preheat oven to 375

In a med sauce pan heat up the butter and 1 tbsp olive oil. Add the mushrooms and cook until browned. Salt to taste, remove from the pan and set aside. Do not salt the mushrooms until the end or they will not brown. To the same pan add 3 tbsp olive oil then add the diced onion and shallot. Cook for about 2 minutes on med heat then add the garlic. Cook for another minute then add the whine and cook until the wine has completely evaporated. Remove from the heat and set aside. In a large bowl beat the eggs then add the spinach, mushrooms, onion mixture, parmesan cheese, cream and parsley. Mix together until well incorporated. Season to taste with salt and cayenne pepper. Add the mixture to an oven proof shallow baking pan and bake until the eggs are set, about 30 to 40 minutes. Serve hot, preferably with breakfast turkey sausage(recipe follows:)) and hash browns.

Home made turkey sausage

1 lb ground turkey
1 cup bread crumbs
2 eggs
1 small shallot, diced
1/2 red onion, diced
2 garlic cloves, minced
Splash of white wine
2 heaping tbsp dried parsley
2 tsp dried garlic
1/2 cup fresh parsley, chopped
cayenne pepper to taste
salt to taste

Prepare the shallots, onion and garlic as above in the frittatta recipe. Set aside and let the mixture cool. In a bowl mix together all the ingredients until very well incorporated. Make patties, saute in olive oil and enjoy!