Delicious and Easy Spinach Mushroom Egg Bake

re: Delicious and Easy Spinach Mushroom Egg Bake

Sherk — Tue, 17 Apr 2007 19:13:14 GMT

I would definitely add some nutmeg to this spinach/egg bake receipe. The CIA says you never cook spinach without nutmeg; and even moreso when eggs are included.

re: Delicious and Easy Spinach Mushroom Egg Bake

Sherk — Tue, 17 Apr 2007 19:11:51 GMT

It's really difficult to look at an article with a link if both of them have film involved. They talk over one another, etc.

re: Delicious and Easy Spinach Mushroom Egg Bake

RoxieW — Mon, 16 Apr 2007 21:36:12 GMT

I love all the information from Lucy. I am so grateful to find people who think like I do and have a great interest in nutrition. I was upset when I saw the foil at the end because it went against everything I have read. I have read more comments and understand about the foil but I wonder if it is really necessary.

re: Delicious and Easy Spinach Mushroom Egg Bake

alm260 — Mon, 16 Apr 2007 01:48:33 GMT

Not trying to be negative, as this seems like a good recipe, but this seems to go against what Dr. Mercola has preached for years about not scrambling eggs (mixing the whites and yolks together). Why is he allowing a recipe on his site that is going against what he previously preached?

re: Delicious and Easy Spinach Mushroom Egg Bake

joannak — Sun, 15 Apr 2007 12:16:38 GMT

Hi...can someone tell me what the purpose of using raw cream and/or raw cheese is when baking it at 350 kills all the enzymes anyway?
Thanks!! Joanna

re: Delicious and Easy Spinach Mushroom Egg Bake

Eliyahna — Sat, 14 Apr 2007 21:09:03 GMT

Oh yes!! We need a Lucy's recipes corner on the site!

I ordered enameled steel camping dishes. Are those okay? Yours were all sold out.

re: Delicious and Easy Spinach Mushroom Egg Bake

Saralisa — Sat, 14 Apr 2007 19:05:32 GMT

Any suggestions for making this recipe dairy-free (except eggs), and in general what to subtitute for milk, cream, and cheese for other recipes? And also, how to limit this recipe to 2 to 4 servings? Thanks.

re: Delicious and Easy Spinach Mushroom Egg Bake

mamasams — Sat, 14 Apr 2007 18:40:08 GMT

It looks delicious! I'm wondering what kind of cheese she used?

Keep up the great work, Lucy!

re: Delicious and Easy Spinach Mushroom Egg Bake

triciarr — Sat, 14 Apr 2007 17:18:54 GMT

Beautiful Lucy!!! :) I can't wait to try this one! Thank-you!

Tricia

re: Delicious and Easy Spinach Mushroom Egg Bake

Elena_VP — Sat, 14 Apr 2007 16:38:37 GMT

I'm looking forward to preparing it, with my personal changes: fewer eggs and no foil.

Thanks for the recipe and greetings from Spain!

re: Delicious and Easy Spinach Mushroom Egg Bake

Aleese — Sat, 14 Apr 2007 16:32:39 GMT

Although the Spinach Mushroom Egg Bake looks delicious, is it not high in fat with the cream, cheese and eggs?
Lisa

re: Delicious and Easy Spinach Mushroom Egg Bake

pinkskittles — Sat, 14 Apr 2007 16:17:34 GMT

It actually looks quite good, and reminds me of these tarts at this bakery near my house.

I'd try it, but minus the aluminum foil. :o)

Lucy, could you give us some dairy-free recipes for protein types?

Thanks!

re: Delicious and Easy Spinach Mushroom Egg Bake

Indigo1 — Sat, 14 Apr 2007 14:44:43 GMT

RE: using raw dairy in a cooked recipe. Doesn't cooking destroy the dietary value of raw cheese and cream?

re: Delicious and Easy Spinach Mushroom Egg Bake

moira — Sat, 14 Apr 2007 13:49:11 GMT

I don't mean to take away from the recipe or how well the video was done, but I couldn't help notice that McCormick brand pepper was used. Why not use Frontier brand or some other non irradiated pepper?

re: Delicious and Easy Spinach Mushroom Egg Bake

amandad37 — Sat, 14 Apr 2007 13:31:44 GMT

Can you use this new enameled iron cookware on a glass top stove? I know that most glass stoves say not to use iron. Just wondering. The reciepe looks great. Hubby loves mushrooms. I'll probably do the zuchinni. Thanks