Ingredients:

  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, thinly sliced
  • 2 cups fresh baby spinach, packed
  • 0.5 cup grape tomatoes, halved
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 8 large eggs
  • 0.25 cup heavy cream
  • 0.5 cup feta cheese, crumbled
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat the oven to 375°F.
  2. Heat 2 tbsp olive oil in your skillet over medium high heat. Add 8 oz cremini mushrooms. Cook 5 mins until they shatter their moisture and turn deep golden brown.
  3. Toss in 1 minced shallot and 2 cloves minced garlic. Sauté for 2 minutes until fragrant and translucent.
  4. Add 2 cups baby spinach. Note: It looks like a lot, but it will shrink to nothing in seconds. Stir until just wilted.
  5. While the veggies cook, whisk 8 large eggs, 0.25 cup heavy cream, 0.5 tsp salt, 0.25 tsp pepper, and 1 tsp thyme in a bowl.
  6. Lower the heat to medium low. Pour the egg mixture over the vegetables.
  7. Scatter 0.5 cup halved grape tomatoes and 0.5 cup crumbled feta over the top. Do not stir.
  8. Let the mixture sit on the burner for 2-3 minutes until the outer edges are opaque and pulling away from the pan.
  9. Transfer the skillet to the oven. Bake 8-10 mins until the center is just barely set and doesn't jiggle like water.
  10. Let the pan sit for 5 minutes. This allows the steam to release so the bottom doesn't get soggy.