Nancy Young wrote:
> "Wayne Boatwright" > wrote
>
>> On Sun 30 Dec 2007 02:32:13p, Nancy Young told us...
>>
>>> For what it's worth, here's how it looks:
>>>
>>> http://i15.tinypic.com/6k0bmfp.jpg
>>>
>>> http://i18.tinypic.com/6t0tlbc.jpg
>>>
>>> Came out nice, though I overdid it with the salt a little bit ...
>>> forgot about the bacon being salty.
>
>> Nancy, this looks really delicious!!! Can you post the recipe you used?
>> I
>> want to make this tomorrow night.
>
> Wow! Thanks for the compliment. I made it from the leftover ingredients
> from the spinach salad I made a couple of days ago.
>
> Cooked 4 slices of thick cut bacon in a large saute pan.
> Removed the bacon when it was crisp, sauteed diced onion and
> sliced mushrooms in the bacon drippings. When they were softened,
> I removed them and added a big bunch (half that container of baby
> spinach leaves from Costco, stems removed) to the pan and let it
> simmer and wilt.
>
> While that was cooking down, I whisked 3 eggs, some light cream
> (maybe 8 ounces), salt pepper and grated nutmeg. Stirred in some
> cheddar (I had a cube of white sharp) that I'd cut up into matchsticks.
> I added some grated parm because I didn't have much cheddar.
> Rough chopped the bacon and added that, along with the spinach.
>
> Baked it at 350 for a half hour, 35 minutes. In other words, I winged
> it. I don't think it was enough 'stuff' for a square Pyrex. I'd use a
> pie pan. I sprayed the glass baking dish I had with non-stick spray,
> it came out of the pan easily.
>
> nancy

Thanks for the info. Since I am living "la vita low-carb", I can have
this on my diet. How great is that.

Becca