1 T olive oil or Lactose free margarine
5 green onions, chopped
2 cloves garlic, finely chopped
1 6oz bag fresh baby spinach
8oz Mushrooms, sliced
8oz Feta (Make sure it is made of sheep's milk)
16oz jalapeno yoghurt cheese or goats cheddar or some combination of (shredded)
4 Whole eggs, whipped
Preheat oven to 325
In a medium non-stick frying pan, melt 1/2 of the margarine and saute the garlic and the green onions over medium heat. Once aromatic (the kitchen smells like garlic, but no colors have changed) add the spinach and cover. Cook spinach for about 5 minutes or just until wilted, remove from heat and put in bowl.
Put remaining 1/2 margarine in pan and turn up heat to medium high. Add mushrooms, toss until lightly browned, remove from heat.
Squeeze liquid from spinach and return to pan with mushrooms, mix together, stir in cheeses and eggs.
Once the whole thing is well mixed, level it off and wipe edge of pan above mixture. Place entire thing in the over for 45 minutes or until golden brown.
Remove from oven and let cool slightly before serving.
Cut into 8 servings
I ate one slice right away because it was so good but then I laid the other slices out on a tray in the freezer. Once they were frozen through I put them in a plastic bag and returned them to the freezer. I can easily remove just a slice and throw it in the microwave for a minute for an instant, delicious breakfast...
As for the ingredients, I found most of them at Trader Joes. They have a great selection of goat and sheep cheeses.
If you try this recipe, let me know what you think, what alterations you made, and what you found works better. This is a learning experience for me and I would love the opportunity to hear your feedback...
UPDATE!
Add 4oz of Goat Cheese for an extra creamy, soft flavor that just makes this thing Amazing!
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