准备

• In a 12-inch skillet, melt 2 Tbs. of the butter over medium heat. Add the mushrooms and sauté until softened and browned, 6 to 8 minutes. If flavorful browned bits are sticking to the bottom of the pan, stir in 1 or 2 Tbs. of water to deglaze the pan. The water will evaporate quickly. In a large bowl, toss the hot mushrooms with the sliced spinach until well combined. The heat of the mushrooms will wilt the spinach. Stir in the chives and 1/4 tsp. of the salt. If preparing a day ahead, cover and refrigerate until ready to use.
• 将架子放置在烤箱元件6英寸处，并将肉鸡加热到高处。在一个大碗中，搅拌鸡蛋，奶油，2汤匙。水，其余的1/2茶匙。盐和1/4茶匙。胡椒。将蘑菇和菠菜混合物搅拌到鸡蛋中。
• 在12英寸的防烤箱煎锅中，加热剩余的2汤匙。用中高温涂黄油，旋转锅，使黄油涂在侧面。将鸡蛋加入锅中，均匀分配菠菜和蘑菇，并撒上剩余的1/4茶匙。胡椒。煮至鸡蛋开始凝固，底部开始变成褐色，偶尔用刮刀将侧面抬起，让未煮过的鸡蛋在下面，3至5分钟。将锅转移到肉鸡。烤直到鸡蛋几乎完全凝固，并取决于肉鸡，顶部的泡芙和棕色1至5分钟。每分钟检查菜肉馅煎蛋饼以避免过度旋转。静置5分钟，然后将锅滑到切菜板上。将其切成正方形或楔子，并在室温下食用。