Ingredients:
- 10 large eggs
- ¾ cup heavy cream
- 1 TBS Ajika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 12 ounces thinly sliced mushrooms (we like cremini and shiitake)
- 1/2 yellow onion, chopped
- 3 TBS chopped roasted red bell pepper
- 2 cups baby spinach, lightly packed
- 1/4 lb cooked crumbled sausage or bacon (optional)
- 1/4 cup grated parmesan cheese
- 4 ounces crumbled goat cheese
Instructions:
Adjust the baking rack so it’s in the middle of the oven and preheat to 325°F.
Whisk together eggs, cream, ajika, salt and pepper in a large bowl. Set aside.
Heat a 10" ovenproof skillet over medium heat. Melt butter in the skillet. Add the mushrooms and cook until soft. Add onion and continue cooking until mushrooms are slightly brown. Stir in spinach and roasted peppers. Cook for about a minute or until the spinach starts to wilt. Stir in sausage or bacon if using. Remove from heat.
Pour egg mixture into the skillet. Sprinkle with parmesan cheese and dot with goat cheese.
Bake until just set in the center, about 25-30 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving. Can be served warm or at room temperature.
Serves 6
