Instructions: Wash, drain, stem and chop spinach. Saute onions for 2 minutes in margarine; add mushrooms, cook another minute; add spinach and continue cooking and stirring for 2 more minutes. Remove from heat and mix in parsley.

In a bowl, beat eggs until just frothy. Blend in milk, pepper, celery salt, tarragon and the shredded cheese.

Pour mixture into a nonstick baking dish. Sprinkle with Parmesan cheese and sunflower seeds.

Bake at 3250F for about 45 minutes, or until firm and golden brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.