Ingredients:

  • 8 oz Cremini mushrooms, sliced
  • 2 cups fresh baby spinach, roughly chopped
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 8 large eggs
  • 1/4 cup low-fat milk
  • 1/2 cup shredded Parmesan cheese
  • 1/2 tsp baking powder

Instructions:

  1. Heat the olive oil in a 10-inch cast iron skillet over medium-high heat.
  2. Add the sliced mushrooms and cook undisturbed for 3–4 minutes until they develop a mahogany-colored sear.
  3. Stir in the minced garlic and chopped spinach; sauté just until the spinach wilts and any released liquid has completely evaporated.
  4. Remove the skillet from heat.
  5. In a large bowl, combine the eggs, milk, baking powder, and salt.
  6. Whisk vigorously for 2 full minutes until the mixture is frothy and pale yellow with visible bubbles.
  7. Fold in the shredded Parmesan cheese.
  8. Preheat the oven to 375°F (190°C).
  9. Pour the whipped egg mixture directly over the sautéed vegetables in the skillet.
  10. Use a fork to gently distribute the vegetables so they are evenly suspended.
  11. Bake for 15–20 minutes until the edges are golden-brown and the center has a slight, jelly-like jiggle but is not liquid.