2 c. chopped mushrooms
1/4 c. butter
1/8 tsp. ground nutmeg
1/2 tsp. salt
4 pkgs. (10 oz.) frozen chopped spinach, thawed
4 eggs
3/4 c. sour cream
1/2 tsp. pepper
1/4 c. grated Parmesan cheese
1/2 c. grated Swiss cheese

Saute mushrooms in butter in medium skillet until browned, about 8 minutes. Thoroughly drain spinach and stir into skillet. Add well beaten eggs, sour cream, nutmeg, salt and pepper. Spoon mixture into greased 1 1/2 quart casserole. Sprinkle cheeses over top. Bake at 350 degrees, uncovered, for 45 minutes. Serves 10.