| 3 | tbsp | Olive Oil |
| 1 | cup | spinach |
| 5 | egg | eggs |
| 1 | tsp | salt |
| 1 | tsp | pepper |
| 3 | oz | goat cheese crumbled |
| 0.5 | cup | onion |
| 2 | clove | garlic |
| 0.5 | cup | milk |
| 1 | cup | mushroom |
| 0.75 | cup | cherry tomatoes |
Step 0: Preheat oven to 350°F. Dice onion small, slice mushrooms, halve cherry tomatoes, wash spinach and rough chop if too long.
!! Make lactose free version, small portion for about 4 people -- 8 eggs, no goat/feta cheese and use almond milk.
Step 1: Heat the olive oil in an ovenproof 12-inch nonstick skillet. Saute diced onions for 5 minutes, stirring every so often to prevent too much browning. Add garlic and cook for 1 minute more. Add mushroom and and cook over moderately low heat, stirring, until softened and lightly browned, about 2 minutes. Add the spinach and cook until wilted, about 1 minute. Using a slotted spoon (with holes), transfer to the plate.
Step 2: In bigger bowl, whisk together the eggs, milk, salt and pepper. Add in veggies and cheese, stir and then pour into the baking square or non square pan that is taller. Bake for about 10 maybe 15 minutes, until eggs have set at the center.
!!! Timing might be different, just check up on it from time to time, check if egg is fully cooked, try not to burn or make dry.
Step 3: Slice into wedges or cubes and serve.