This came together because I needed to use up fresh spinach and mushrooms—and I didn’t feel like sautéing anything. It turned out great anyway!
Ingredients (some are approximate)
5 oz fresh spinach
5 oz fresh sliced mushrooms
⅓ cup diced onions
1½ cups shredded cheese
(I used a mix of Colby Jack and cheddar)
6 extra-large eggs (or 8 large eggs)
⅓ cup light cream
Salt, to taste
Seasonings of choice
(I used Trader Joe’s Multipurpose Umami Seasoning Blend)
Coconut oil spray (or any cooking spray)
Instructions
Prep the vegetables
Spray a 9×9 silicone baking dish with coconut oil.
Add the spinach, mushrooms, and onions directly into the dish.
Sprinkle lightly with salt.
Parbake the veggies
Bake at 350°F for about 10 minutes, just long enough for the vegetables to cook down.
Mix the eggs
While the veggies are in the oven, whisk together the eggs, light cream, salt, and desired seasonings in a medium bowl.
Assemble the casserole
Remove the dish from the oven.
Sprinkle 1 cup of the shredded cheese over the cooked vegetables.
Pour the egg mixture evenly over the top.
Add the remaining cheese across the surface.
Bake
Return the dish to the oven and bake for 20 minutes, or until the eggs are set and the cheese is melted and bubbly.
Notes & Variations
Add cooked bacon or crumbled sausage for extra protein.
Feta or goat cheese would be amazing in place of the cheddar blend.
Makes 9 servings in a 9×9 dish.