A Filling and Very Satisfying Dish

First of all, let’s get this straight, even though I brag on each one of my recipes, it’s a very realistic sense of pride I have in them. I’m not going to steer you wrong, I’m giving you the same good old fashioned cooking advice that your dear ole’ grandma would give you, only I keep my teeth in my head.
Okay look, this is an unbelievably good dish, it’s probably the best one I make. I didn’t invent the fritatta, it's been around forever, I just personalized the old standard. The thing that is great about it too, is that it’s so versatile - you can serve it as breakfast, lunch or dinner. Even though it’s and omelet, it makes a great supper because it is very filling and has loads of flavor it also has the veggies built in. As with last month’s recipe, EVERYBODY loves this dish!

Serves two

* Olive Oil
* Pine Nuts
* 5 eggs
* Romano Cheese
* 1 bunch of fresh spinach
* Sliced Mushrooms
* Sauce Base

This dish requires two skillets. The order in which I list the following steps are not set in stone, but I found that it works best for me this way.

Scramble eggs in a bowl and add the grated Romano - keep scrambling. Add a little salt and a decent amount of black pepper.

Wash the spinach very well, even if it’s the supposed "pre-washed" kind that you buy in a bag. I also suggest removing the stems.

Slice about 15-20 mushrooms (or use a package of pre-sliced.)

Cover the bottom of a large skillet (I prefer an iron skillet) with olive oil. Sprinkle in a handful of Pine Nuts. Heat on low to allow the nuts to lightly brown on both sides. While they are doing that, you will be doing other things, so do not let them burn.

In the other skillet, sauté the mushrooms in a little olive oil. When they are done put them aside and cover to keep warm. In this same pan sauté the spinach with some salt, pepper and red pepper flakes. Stir in about half of the mushrooms until the spinach has compressed a bit and is cooked. Set it aside and cove to keep warm.

Pour the egg mixture in your skillet with the Pine Nuts. The nuts will be pushed to the outside edges of the pan so you will have to redistribute them evenly, but do this immediately, before the eggs start cooking. Low-medium heat is advised because the key to getting this dish right is not to let it burn or get too dry. So slow cooking is a very good idea. As the eggs cook, you should push the raw portion out to the edges with your spatula. The eggs are always going to look somewhat uncooked, don’t worry about it, you will know the right time to add your spinach mixture on top of these eggs.

Heat about 2/4 cup of the sauce-base in the microwave. Pour half of it on top of the spinach.

Fritattas are not folded over like omletts, but this one is. It’s not easy to fold this many eggs, so cut this pie in half while cooking and fold over one half at a time. Pour the rest of the sauce and mushrooms over the top of it after the fold-over. When you finally put it on your plate, make sure that you make to most out of the juices pour over the top, whatever oil and sauce is available. I’m tellin’ ya, it’s too, too delicious.

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