Spinach and Mushroom Bake

Spinach and Mushroom Bake

This makes a great special day breakfast or brunch

  • 1 cup
    chopped onion
  • 2 cups
    sliced mushrooms (about 8 ounces)
  • 2 cups
    grated or diced carrots
  • 1 cup
    diced zucchini
  • 2 10-ounce boxes
    spinach, frozen chopped, thawed and gently squeezed to eliminate excess water
  • 1/2 cup
    Matzo Meal
  • 6 large
    eggs, lightly beaten
  • 1/4 teaspoon
    salt add more to taste
  • 1/4 teaspoon
    black pepper
  • 2 teaspoons
    low-sodium chicken broth powder
    1. Preheat oven to 325°F. Coat a 9×9-inch or 8×8-inch baking pan with cooking spray.
    2. Coat a large frying pan with  cooking spray, or olive oil. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
    3. Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly .Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).
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