| MUSHROOM SPINACH FRITTATA |
| |
| 8 cups white bread cubed |
|
8 Large eggs |
| 2 cups grated cheddar cheese (or other favorite) |
|
2 cups milk |
| 1 pkg frozen chopped spinach |
|
¼ cup melted butter |
| 1# sliced mushrooms |
|
½ tsp dry mustard |
|
|
2 shakes tobasco |
| |
Defrost spinach, drain and squeeze out water. Sauté mushrooms a small amount of butter.
Grease a 13x9 inch baking dish. Put bread cubes on bottom. Add spinach, mushrooms and cheese in layers - ending with cheese. Stir up 2nd column of ingredients and pour over vegetables. Cover with plastic and refrigerate overnight. Bake uncovered at 350 degrees for 60 minutes. |
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