Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 1 red bell pepper, chopped (about 1 cup) (150g)
  • 1 green bell pepper, chopped (about 1 cup) (150g)
  • 1 cup chopped mushrooms (about 100g)
  • 1 cup chopped spinach (about 30g)
  • 1 clove garlic, minced
  • 8 large eggs
  • 1 cup milk (any kind will do, even almond!) (240ml)
  • 1/4 cup grated Parmesan cheese (about 25g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces (115g) feta cheese, crumbled
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion and bell peppers until softened, about 5 minutes. Add mushrooms and garlic and cook for another 3-5 minutes, until mushrooms are tender. Stir in spinach until wilted. Remove from heat.
  3. In a large mixing bowl, whisk together eggs, milk, Parmesan cheese, oregano, salt, and pepper.
  4. Spread the sautéed vegetables evenly in the prepared baking dish. Sprinkle crumbled feta cheese over the vegetables. Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly distributed.
  5. Bake in the preheated oven for 45-50 minutes, or until the casserole is set and lightly golden brown on top. A knife inserted into the center should come out clean.
  6. Let the casserole cool for a few minutes before slicing and serving. Garnish with fresh parsley.