Ingredients:
4 wheat English Muffins
2T olive oil
2 cloves chopped/minced garlic
1 large yellow (sweetish) onion, chopped
1lb sliced mushrooms
2 tomatoes, chopped
1/2 bag of spinach
8 eggs
1/2 C skim milk
2 tsp dried basil
dash nutmeg, salt and pepper
1 C grated Gruyere
Here's what you do:
Take a 9 x 13 baking pan and lightly oil it.
Open 4 wheat English muffins and lay them in the pan. Cut them to fit if necessary.
Heat up a large skillet, and once it's hot, add 2 T olive oil.
When the olive oil is ready, add the chopped garlic and chopped yellow onion. Saute until onions are slightly soft. Add the mushrooms and tomatoes. Saute about 7-10 minutes. While these veggies are sauteing you will want to get started with the eggy stuff. Keep in mind that you are going to add the spinach to the mushrooms and tomatoes, so don't get too comfortable.
Eggy stuff:
In a large bowl, combine 8 eggs, 1/2 C skim milk, salt and pepper to taste, dash of nutmeg, 2 tsp dried basil. Set aside.
Add the spinach to the mushrooms and tomatoes. Continue to saute for about 3-5 more minutes (you don't want the spinach to wilt).
Okay. Almost there.
Pour the mushroom mixture over the muffins. Then pour the eggy stuff on top. Let it settle in. Start preheating the oven at 350. Once the oven is ready, add the grated cheese on the very top. Cook until puffy and the cheese is golden brown, about 45-50 minutes.
Eat.
Add-ons for next time: Next time I would add cooked ground sausage (summer sage probably) to the mushroom mixture.
I love breakfast. Yum.
My mom makes a less snobby version with sliced ham on the bottom, then bread cubes, then the egg mixture, not as many (or any) vegetables, cheddar on top, with cornflakes on the very tippy top for lots of crunch.
Legal note: this recipe was adapted from a whole foods recipe, but I think it was changed enough so that I don't need to add the link.
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