- 3 tablespoons olive oil, divided
- 1 (10 ounce) package sliced mushrooms or baby bellas
- 1 pinch salt and pepper to taste
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 12 cherry tomatoes, halved
- 2 green onions, thinly sliced
- 1/4 teaspoon dried oregano leaves
- 6 ounces crumbled feta cheese
- 4 large eggs
- 1/2 cup evaporated milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat 2 Tbs. oil in a 12-inch skillet over medium high heat. Saute mushrooms, seasoning them lightly with salt and pepper, until golden brown, about 5 minutes.
- Transfer to a bowl. Add remaining oil, spinach and tomatoes, and again season lightly with salt and pepper; saute to evaporate some of the tomato liquid, 2 to 3 minutes. Stir in green onions. Remove from heat and set aside.
- Prepare filling ingredients and set aside. Grease a 9-inch Pyrex pie plate. Adjust oven rack to center position, and heat oven to 400 degrees.
- Whisk eggs, milk, mustard, salt, and pep- per. Stir in herb of choice, cheese of choice and prepared filling ingredients. Pour mixture into the prepared pie plate, and bake until just set, about 20 minutes. Remove from oven and let rest 5 minutes. Cut into wedges and serve.