Close
Photo:Photographer: Rachel Marek, Food Stylist: Lauren McAnelly
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly
Active Time:25 minsTotal Time:45 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1cupchopped onion2clovesgarlic, minced110-ounce packagewhiteorcremini mushrooms, sliced1teaspoondried thyme1teaspoonsalt, divided1teaspoonground pepper, divided1(10 ounce) packagefrozen chopped spinach, thawed and squeezed dry18largeeggs½cupwhole milk1tablespoonDijon mustard1cupshredded extra-sharp Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1cupchopped onion
2clovesgarlic, minced
110-ounce packagewhiteorcremini mushrooms, sliced
1teaspoondried thyme
1teaspoonsalt, divided
1teaspoonground pepper, divided
1(10 ounce) packagefrozen chopped spinach, thawed and squeezed dry
18largeeggs
½cupwhole milk
1tablespoonDijon mustard
1cupshredded extra-sharp Cheddar cheese
DirectionsPreheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until light golden, 4 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, thyme and 1/4 teaspoon each salt and pepper; continue cooking and stirring until the vegetables are tender, 5 to 7 minutes more. Stir in spinach and remove from heat.Photographer: Rachel Marek, Food Stylist: Lauren McAnellyWhisk 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, until just set, 20 to 25 minutes. Cut into 12 squares and serve.Photographer: Rachel Marek, Food Stylist: Lauren McAnellyTo make ahead:Wrap individual pieces in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.Originally appeared: EatingWell.com, January 2023
Directions
Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until light golden, 4 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, thyme and 1/4 teaspoon each salt and pepper; continue cooking and stirring until the vegetables are tender, 5 to 7 minutes more. Stir in spinach and remove from heat.Photographer: Rachel Marek, Food Stylist: Lauren McAnellyWhisk 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, until just set, 20 to 25 minutes. Cut into 12 squares and serve.Photographer: Rachel Marek, Food Stylist: Lauren McAnellyTo make ahead:Wrap individual pieces in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until light golden, 4 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, thyme and 1/4 teaspoon each salt and pepper; continue cooking and stirring until the vegetables are tender, 5 to 7 minutes more. Stir in spinach and remove from heat.
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, until just set, 20 to 25 minutes. Cut into 12 squares and serve.
To make ahead:
Wrap individual pieces in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Originally appeared: EatingWell.com, January 2023
Rate ItPrint
Nutrition Facts(per serving)204Calories14gFat5gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
