Vegetable Egg Casserole

Ingredients:

Ø  ½ pound potatoes sliced, (use a combination of sweet potatoes and Yukon gold potatoes)

Ø  1 medium onion, diced

Ø  2 cloves garlic, minced

Ø  1 red pepper, diced

Ø  8oz portabella mushrooms, sliced

Ø  8oz baby spinach

Ø  ½ cup cheddar/jack cheese blend, shredded

Ø  Salt and pepper to taste

Ø  10 eggs

Directions:

Ø  Preheat oven to 350 degrees

Ø  Line a baking sheet in a single layer with sliced potatoes. Drizzle with a little olive oil. Add salt and pepper. Bake for about 20 minutes.

Ø  Spray a 9 x 13 pan with cooking spray and spread roasted potatoes into baking dish.

Ø  In a large skillet, sauté onions, garlic and red pepper until tender. Spread on top of potatoes in pan. Add mushrooms to skillet and sauté until tender and add to pan.

Ø  Finally, sauté spinach in skillet with a little water until wilted and add to pan.

Ø  In a medium bowl, beat eggs and add salt and pepper to taste. Pour egg mixture over vegetables in pan and top with cheese.

Ø  Bake for about 30 minutes or until eggs are firmly cooked and an internal temperature of 180 degrees is reached.