By: Janet and Greta Podleski from the cookbook Eat Shrink and Be Merry
Ingredients: 2 tsp olive oil 1 cup chopped red onions 1 tsp minced garlic 1 lb (454 g) Mixed wild mushrooms , sliced (such as Cremini, Shiitake, Portabello) ½ tsp dried basil ¼ tsp thyme 2 cups packed baby spinach leaves 8 eggs ¼ tsp each salt and freshly ground black pepper ½ cup freshly grated Parmesan cheese Directions: Heat olive oil in a 10 inch, non-stick skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 4 minutes. Add mushrooms. Continue cooking until mushrooms are tender, about 6-7 minutes. Stir in basil and thyme. Mix well. Add spinach leaves and cook until spinach is wilted. Whisk together eggs, salt, and pepper. Pour evenly over mushroom mixture. Sprinkle with Parmesan. Reduce heat to low. Cover skillet with a tight fitting lid and let cook until eggs are completely set, about 12 minutes. Slice into 4 servings and serve hot. Makes 4 servings.