Serve with 2 cups leafy greens (with a squeeze of lemon!), and 1 slice baguette or toast.
1⁄2 pint cherry tomatoes
2 cups sliced mushrooms
2 tsp oil
2 cups baby spinach
1⁄2 cup milk, your choice
1⁄3 cup grated white cheddar cheese, or your choice
Toppings (optional): goat or feta cheese
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner. Halve or quarter tomatoes based on size. Add tomatoes, mushrooms, and oil to pan. Toss to combine. Arrange in a single layer. Roast, 5 min.
- Meanwhile, coarsely chop spinach. In a large bowl, add spinach, eggs, milk, and seasoning. Whisk to combine.
- Remove pan from oven. Carefully pour egg mixture onto pan. Using a spatula, spread egg mixture and veggies evenly in the pan. Sprinkle with cheese. Bake, 10 min, or until eggs are set and a knife or toothpick inserted in the centre comes out clean. Remove from oven and let cool, 1 min.
- Using Flipper, loosen edges. Using the edge of the flipper, cut into slices. Gently lift from liner (it helps to pull the liner slightly as you lift) and plate.