By Dianne Gregg
  • 5 eggs (or egg replacer)
  • 1 ½ cup milk or rice milk
  • 2 Tablespoons extra virgin olive oil
  • 2 cups sliced mushrooms
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 medium bag fresh spinach
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 yellow bell pepper sliced
  • ¼ cup parmesan cheese
  • ½ cup sharp cheddar cheese
  • ½ cup mozzarella/Swiss cheese
  • Pinch of nutmeg
  • Salt and Pepper to taste
Cooking time: 35 mins Serving: 8 people

Preheat oven to 350° F.

Wash spinach and remove stems blot with paper towel. Place in a sauce pot and cook down until wilted.

Heat frying pan with olive oil and sauté minced onion until soft, and add garlic, mushroom, peppers and sauté another 3 minutes. Set aside.

With an electric mixer, or food processor, whisk eggs, nutmeg, salt and pepper together. Add milk or rice milk and blend.

Grease with butter/olive oil including the sides in a deep pie or casserole dish.

Combine all ingredients reserve some cheese to garnish top. Pour into dish sprinkle remaining cheese. Bake for 35 minutes or when internal temperature reaches 165° F.

Let cool for 5 minutes to set.

Meal: Food type: