Ingredients
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 10-ounce package white mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
18 large eggs
½ cup whole milk
1 tablespoon Dijon mustard
1 cup of shredded low fat cheddar cheese
Directions
Step 1
Preheat oven to 300°F. Coat a large, rimmed baking sheet with cooking spray.
Step 2
Heat oil in a large skillet over medium-high heat. Add onion stirring, until light golden.
Add garlic stirring, until fragrant, add mushrooms, thyme and 1/4 teaspoon each salt and pepper.
Continue cooking and stirring until the vegetables are tender.
Stir in spinach and remove from heat.
Step 3
Whisk eggs, milk, mustard and the remaining 3/4 teaspoon each salt and pepper in a large bowl.
Stir in Cheddar.
Pour onto the prepared baking sheet, then sprinkle with the vegetable mixture.
Bake, rotating the pan from back to front halfway for 20 to 25 minutes.
Cool and cut into squares and serve.
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