Passover Spinach Frittata

• 2 (10 ounce) packages frozen chopped spinach
• 3 matzoh crackers
• 8 ounces button mushrooms, sliced thin
• 4 eggs, beaten
• 4 tablespoons grated onions
• 1/3 cup hot water
• salt, to taste
• fresh coarse ground black pepper, to taste
• 1 pinch ground nutmeg
• 4 tablespoons unsalted margarine
• 3 tablespoons fresh parmesan cheese, grated
• 1 -2 tablespoon parmesan cheese, grated garnish

1. Heat the spinach in a saucepan with 1/2 cup water, until completely thawed.
2. Then drain and wring spinach dry using a clean kitchen towel.
3. Saute the onions & mushrooms in 2 Tablespoons of margarine until softened, about 5-8 minutes, stirring occasionally.
4. Crumble matzoh crackers into a medium size bowl, pour the mushroom mixture, spinach and half the amount of water.
5. Mix thoroughly until the matzoh crackers are softened, if needed add a little more of the remaining hot water.
6. Add the Parmesan, eggs, salt nutmeg and pepper.
7. Heat 2 Tablespoons of the margarine in a 12 inch skillet and add the spinach mixture.
8. Cook on medium heat, uncovered 4 minutes on each side.
9. Sprinkle with grated Parmesan.
10. Serve immediately.
11. Enjoy!

spinach, crackers, button mushrooms, eggs, onions, water, salt, ground black pepper, ground nutmeg, unsalted margarine, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/passover-spinach-frittata-146198 (may not work)