Cook spinach according to package directions; drain well, squeezing out excess liquid. In ovenproof frying pan, cook mushrooms and onions in butter over medium heat until tender but not brown, 7 to 10 minutes. Beat together eggs, salt and pepper. Stir in drained spinach. Pour over mushrooms and onions. Cook over low to medium heat until eggs are set, about 7 minutes. Sprinkle with cheese, broil about 6 inches from heat until cheese melts. Cut into wedges to serve. Garnish with parsley and peppers. Note: to make handle overproof, cover it completely with 2 layers of aluminum foil. From a book of my mothers (Judy Hosey) titled
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|Serving Size: 1 Serving (461g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1130 (87%)|
|Amt Per Serving||% DV|
|Total Fat 125.6g||167 %|
|Saturated Fat 68.9g||344 %|
|Monounsaturated Fat 36.7g|
|Polyunsanturated Fat 8g|
|Cholesterol 1655.4mg||509 %|
|Sodium 1353.9mg||47 %|
|Potassium 509.7mg||13 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.1g|
|Protein 44.3g||63 %|
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Calories per serving: 1301
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