2 cups Taylor Farms Spinach
1/3 cup freshly grated Parmesan cheese
1/2 onion, diced
1 orange capsicum, diced
1 tomato, diced
220g mushrooms, diced
1 cup heavy cream (or milk)
2 tbsp. spring onions, chopped
1 cup shredded cheese (Mexican blend or sharp cheddar for most flavour)
2 cloves garlic, minced
1 tbsp. fresh basil, chopped
2 tbsp. avocado oil
Salt and pepper to taste
Preheat oven to 180°C.
In a pan, add avocado oil and onions. Cook on medium high heat until fragrant.
Add in peppers, tomato, mushrooms, and green onions. Cook until tender, about 5-8 minutes.
Add in garlic and cook another minute. Set aside.
In a large mixing bowl, whisk together eggs until pale yellow and fluffy. Mix in heavy cream, cheese, basil, salt, and pepper. Stir in mixed greens.
Pour vegetable mixture into a greased 9×13 baking dish.
Pour egg mixture on top. Stir together until evenly spread in dish. Sprinkle with Parmesan cheese.
Bake for 50 minutes. Remove from oven and let rest for 10-15 minutes.
Serve while warm and enjoy!
Recipe courtesy of The Butter Half