Spinach and Mushroom Breakfast Casserole

This casserole is healthy and filling without being heavy. It can be assembled ahead of time, refrigerated, and baked just before you're ready to eat. This breakfast/brunch dish is very versatile and works well with a variety of vegetables. I usually use a combination of spinach and mushrooms but bell peppers, broccoli and asparagus would all be great additions.

Here's what needs to be done-

Ingredients:

For cooking in a skillet:

• 1 Tbsp olive oil
• 2-3 garlic cloves, crushed and finely chopped
• 2 green chillies, finely chopped
• 1 small box mushrooms, cleaned and sliced
• 5 cups baby spinach, chopped
• Salt
• Pepper

For the custard:

• 5 eggs
• ¼  - ½  cup milk (I use 2%)
• ¼  cup low-fat mozarella cheese
• ½  cup 1% cottage cheese
• Salt and Pepper

Method:

Preheat the oven to 375 degrees F. Grease a baking dish with some oil.

Heat the oil in a large skillet, over medium heat. Add the garlic and green chillies followed by the sliced mushrooms, salt and pepper. Cook until all the liquid released evaporates. Next, add spinach and cook, stirring, just until it wilts. 

In a large bowl, whisk together the eggs, milk, mozzarella, cottage cheese, salt and pepper until smooth. Spread the vegetable mixture in an even layer in the baking dish. Pour the egg mixture over the vegetable mixture.

Bake at 375 F for 35 to 40 minutes, or until the eggs set and the top of the casserole starts to brown.