Start by slicing your mushrooms, thin, finely chop your scallions, and halve or quarter your cherry or grape tomatoes. Remove any large stems from your spinach. Set aside.
On a non stick pan, cook your mushrooms and scallions until soft. Once they are softened, add the spinach to wilt it. Remove from heat.
For casserole
While the pan is cooling, spray your casserole dish with non stick spray.
Next crack your eggs into a large bowl, whisk in the half and half, add salt, pepper, basil.
Now add the cheese and stir until combined.
Next, add the spinach mixture and tomatoes, stir gently until combined.
Pour mixture into the sprayed casserole dish. You can top with additional cheese if desired.
Bake for 30-40 minutes. Casserole is baked when the middle is firm. You can check with a fork or toothpick to ensure doneness of eggs. Edges will be golden brown and casserole will be puffed.
Remove and cut into wedges. Enjoy!
Make ahead
Follow directions above but make sure that any cooked vegetables are completely cooled before assembling.
Assemble casserole as instructed above.
Cover casserole with tightly with plastic wrap and refrigerate until you are ready to bake. Will keep in fridge, uncooked for 2 days.
Notes
Calories is for 1/4 of the recipe.
Nutrition
Calories: 283kcal
Nutritional information is calculated online and should be used as a guide.