Equipment
- Non-stick pan
Ingredients
- 8 large eggs
- 1 cup cheddar cheese, shredded
- ½ cup half and half
- ½ teaspoon salt
- ½ teaspoon Black Pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 8 oz mushrooms, sliced, such as button mushrooms
- 2 cloves garlic, minced
- 4 cups baby spinach
Instructions
- Preheat oven to 400 F
- In a large bowl, beat the eggs, cheese, half and half, salt and pepper until well combined and set aside
- In a 10” cast iron skillet, heat the oil over medium and cook the onion for 3-4 minutes, or until starting to soften
- Add the mushroom and cook until browned, about 5-6 minutes
- Add the garlic and cook an additional 1 minute
- Add the spinach and cook until wilted, about 2-3 minutes
- Remove the veggies from the skillet, and spray with cooking spray generously, then pour in the egg mixture, then spread the veggies overtop
- Bake in preheated oven 15-20 minutes, or until the eggs have set in the center
- Allow to cool 10 minutes before slicing and serving
Nutrition (estimated per serving)
Calories: 251kcalCarbohydrates: 6gProtein: 14gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 244mgSodium: 431mgPotassium: 387mgFiber: 1gSugar: 3gVitamin A: 2454IUVitamin C: 8mgCalcium: 215mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
