Food today seemed like same old, same old until we got to dinner – oatmeal for breakfast, celery soup and lettuce and tomato pita for lunch. But for dinner we tried something new. To top off this vegan/vegetarian day, a frittata made with eggs (duh), sauteed mushrooms, spinach, and parmesan cheese. After sautéing the mushrooms  in some olive oil in an oven proof frying pan, add a couple of cloves of minced garlic, and then the spinach and cook it to drive the water out. Let cool. Whisk together  8 eggs and add the onions, garlic and spinach.  Add parmesan cheese. Pour total mixture back into lubed frying pan. Cook until the bottom is set and then put it under the broiler watching carefully that it doesn’t burn. You might need to add a little more olive oil while cooking the eggs to make sure that the eggs don’t stick and of course season everything as you go along.

Serve with a salad and a couple of pieces of crusty bread. The picture below is 1/8 of the frittata or one egg’s worth. I ate two pieces.

Spinach and mushroom frittata with salad and crusty bread