Edible Glory: February 2015

Another with which I like to go overboard with the cheese.

I had a frozen pie crust. I like eggs and cheese. I'm on a spinach kick. I found a recipe and adapted to add a little more substance (original recipe - Budget Bytes.com). This should be just as good at breakfast time as it is for dinner. One of my new goals is to make things I'll enjoy as leftovers (I'm picky) so I spend less money eating out.

Ingredients:

6 oz mushrooms
salt & pepper
4 handfuls fresh spinach
1.5 TBS minced garlic
1/2 lb hot Italian sausage
olive oil
2 - 3 oz crumbled feta cheese

3 eggs
3/4 cup milk
1 tsp garlic powder
1/4 tsp onion powder
1/4 cup grated parm cheese
shredded mozzarella cheese

Start by browning the sausage. I used 2 pans to save time. In the second pan, heat some olive oil and add 1 TBS of the minced garlic, saute 1-2 minutes, then add the mushrooms. Let them sweat it out, add some salt, about 7 minutes time. Keep stirring so garlic doesn't burn. Remove sausage from heat once browned, drain on paper towels.

Push the mushrooms aside, add a little more olive oil and the half tsp of garlic. Stir in handfuls of spinach to coat, let it sit until it starts to wilt. Once it begins to wilt you can mix in the mushrooms and continue to cook both down.

Beat the eggs till frothy, pour in milk, garlic powder, onion powder, additional salt and pepper. Stir it all up and add the parm cheese until combined.

In the pie crust (mine was frozen) layer the spinach/mushroom mixture, then the cooked and drained sausage, (here I also added a few slices of tomato), and then the feta. Pour the egg mixture over the layers of goodness. Top with mozzarella cheese, I will leave this up to your taste, but I added enough to cover the top.