Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil, plus more for the baking dish
  • 8 ounces sliced white or brown mushrooms
  • 2 cups shredded carrots
  • 5 ounces baby spinach (about 5 packed cups)
  • 2 cups frozen diced potatoes (do not thaw)
  • 1 cup roasted red pepper strips
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • 2 cups half-and-half
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
  • Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
  • Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
  • Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.