From the Chef's Corner
Whether you prepare this dish for an evening meal or for a brunch, it will certainly hit the spot for a light summer meal. If you are a meat eater like I am, you can serve it with fried pork chops or sliced ham. Either way it is very good.
½ purple onion, chopped fine
1 8 oz. container sliced fresh mushrooms
1 Tbsp. olive oil
1 6 oz. bag fresh baby spinach
4 large eggs
6 egg whites
½ (8 oz) block 2% reduced-fat sharp cheddar cheese, shredded
½ cup freshly grated parmesan cheese
2 Tbsp. milk
Salt and pepper to taste
¼ tsp. ground nutmeg
Garnishes: black pepper, chopped parsley
Saute onion and mushrooms in hot oil in an ovenproof nonstick 10 inch skillet over medium heat 10 minutes or until tender. Stir in spinach and sauté 3-4 minutes, or until water evaporates and spinach wilts. Remove from heat and set aside. Whisk together 4 large eggs, 6 egg whites, Cheddar cheese and next 5 ingredients.
Pour egg mixture into skillet with onion mixture, stirring to combine.
Bake at 350 degrees for 12 - 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.
Light and very tasty!