1/4 c. butter
2 c.  chopped mushrooms
2 (10 oz.) pkgs. frozen spinach, thawed
and drained
4 eggs, beaten
3/4 c. goat cheese
1/8 tsp. nutmeg
1/2 pkg. cooked pasta,al dente
1/2 tsp. C&C Black Truffle Sea Salt
1/2 tsp. fresh ground pepper
1/4 c.  Parmesan cheese
C&C Truffle Olive Oil for drizzling

Sauté mushrooms in butter for 10 minutes. Stir spinach into skillet. Stir in eggs, goat cheese, nutmeg, pasta, salt and pepper. Spoon mixture into greased 1 1/2 quart casserole. Sprinkle with Parmesan cheese. Bake in oven at 350 F for about 45 minutes. Cut into squares. Once plated drizzle the desired amount of truffle oil over top.