Ingredients

The following ingredients have 24 Servings
  • Canola spray oil
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1 pound white button mushrooms, thinly sliced
  • 3/4 teaspoon fine sea salt, divided
  • 6 eggs
  • 3/4 cup reduced-fat (2%) milk
  • 1 teaspoon grated nutmeg
  • 1 1/2 cup shredded Swiss cheese
  • 1 (16.0-ounce) bag frozen chopped spinach, thawed and squeezed to remove as much liquid as possible
  • 1/2 teaspoon ground black pepper, divided

Instruction

  • Preheat the oven to 350°F and lightly oil a 9-inch square pan with spray oil; set aside. 
  • Heat olive oil in a large skillet over medium-high heat. 
  • Add onion and cook until golden brown, 7 to 8 minutes. 
  • Add mushrooms, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool.
  • In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. 
  • Add cooked vegetables, cheese and spinach and mix well. 
  • Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into 24 squares and serve.