Ingredients:
4 cups fresh spinach leaves
1 cup mushrooms, sliced
1 small onion, diced
1/2 cup feta cheese, crumbled
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 tablespoon olive oil
Instructions:
Prepare the Vegetables:
Preheat the oven to 180°C (350°F).
Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes.
Add the sliced mushrooms and cook for another 3-4 minutes until tender.
Remove from heat and set aside.
Assemble the Casserole:
In a large mixing bowl, beat the eggs.
Add the milk, salt, black pepper, and garlic powder (if using) to the eggs, and whisk until well combined.
Spread the fresh spinach leaves evenly in a greased glass baking dish.
Scatter the sautéed vegetables over the spinach.
Sprinkle the crumbled feta cheese on top of the vegetables.
Pour the egg mixture evenly over the spinach, vegetables, and cheese.
Bake:
Place the baking dish in the preheated oven.
Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
Serve:
Remove the casserole from the oven and let it cool slightly.
Cut into squares and serve warm.
Enjoy this healthy and flavorful spinach and mushroom egg casserole, perfect for breakfast, brunch, or dinner!