A generous dose of veggies makes this tasty egg dish a nutritious entrée.
Photo by Iuliia Nedrygailova
SERVES 8–12
10 large eggs, room temperature
½ cup heavy cream
Kosher salt
Fresh ground black pepper
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped parsley
2 tablespoons olive oil
½ cup shallots, chopped
1 large garlic clove, minced
1 cup sliced bella mushrooms
½ cup roasted red peppers, chopped
4 cups baby spinach
1 cup grated Gruyere cheese
Chopped herbs, for garnish
Preheat oven to 350 F. In a medium bowl, combine eggs, cream, salt, pepper, basil and parsley. Set aside. Heat oil in a large cast-iron skillet over medium heat. Add shallots and sauté until soft, about 2 minutes. Add garlic and mushrooms and sauté 3 more minutes, adding peppers as mushrooms start to soften. Add spinach and heat long enough for spinach to start to wilt. Season lightly with additional salt and pepper.
Pour in the egg mixture and tilt the skillet to spread evenly in pan. Cover mixture evenly with Gruyere cheese. Scramble lightly until eggs start to set, about 4–6 minutes. Place skillet in oven and cook until completely set, about 20 to 25 minutes. The center should not move when skillet is shaken. Let cool 10 minutes before slicing and serving. Garnish with additional basil or parsley.
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