Ingredients

• 1 teaspoon extra virgin olive oil
• 1/4 cup mushrooms, chopped
• 1/2 cup baby spinach
• 2 tablespoons tomatoes, finely diced
• 1 large egg
• 2 egg whites
• 1/4 cup Guida’s Dairy milk
• 1/4 Swiss cheese, freshly grated
• Salt and pepper (optional)
• Finely diced chives for garnish (optional)

Pair each serving with:

• 8 ounce glass of Guida’s Dairy milk

How to

• Preheat oven to 350 degrees.
• Heat 1 teaspoon of extra virgin olive oil in a mini cast iron skillet (or small oven safe pan) over medium high heat.
• Add the mushrooms and sauté until softened, for about 2 to 3 minutes.
• Add the spinach and tomatoes and cook for another 2 to 3 minutes.
• In a separate bowl, whisk together the egg plus egg whites, 1/4 cup milk, cheese and season with salt and pepper (optional).
• Pour the egg mixture evenly into the skillet, over the vegetables.
• Let sit, without stirring, until the edges begin to set, for about 2 to 3 minutes.  Then transfer the skillet to the oven and bake for about 15 to 20 minutes, or until golden brown.
• Garnish with finely diced chives, if desired.
• Serve with remaining 8-ounce glass of milk.