Nonstick cooking spray or 1 tablespoons unsalted butter
2 tablespoons butter
6 ounces of spinach, frozen, thawed and excess moisture squeezed out; or fresh, blanched, and moisture squeezed out
9 jumbo eggs
1 cup half-and-half cream
3/4 teaspoon salt
Freshly ground black pepper, to taste
4 ounces chevre cheese
½ cup cooked bacon, cut into small dice
¼ cup chopped chives
1 ½ cup sliced mushrooms
Directions
Preheat oven to 350º degrees.
In a medium sauté pan heat 2 tablespoons of butter over medium-high heat. Add the mushrooms and sauté until golden. Set aside.
Cut the bacon into thin strips and fry in the same sauté pan. Drain on paper towels.
In a medium size bowl, whisk together eggs, cream, salt and pepper. Stir in the bacon, cheese, spinach, mushrooms, and chives. Spray the same sauté pan with the cooking spray and pour the mixture in.
Bake in middle of the oven until puffed and set, about 25-30 minutes. Remove from pan and serve immediately.
Note: can be made in individual muffin tins and baked for 18-20 minutes.
