You'll notice there is no milk and no flour in this recipe. The cheese and the eggs add the firmness you need in order to slice pretty servings. No worry about making it ahead of time because it warms up nicely as though it had just been prepared.
Heck, it's so good you'll find yourself making this quite often...not just at Easter.
2 Tablespoons Joe and Son’s Mushroom/Sage Olive Oil + 1/2 teaspoon for oiling the pan
2 medium onions, finely chopped
2 packages frozen chopped spinach (14-16 ounces each)
12 large eggs, beaten
8 cups shredded cheese….I like a combo of Colby and Monterey Jack
1-2 cups of fresh , sliced mushrooms…cleaned and wiped
½ teaspoon salt
½ teaspoon ground pepper
Preheat the oven to 375 degrees. Lightly oil a 9x13 baking pan.
Cook the spinach in boiling water for about 5 minutes. Drain completely until it is dry. Set it aside.
Crack the eggs into a large bowl and beat/whip until foamy. Add salt and pepper. Set aside.
Place the mushrooms in a large saute pan and cook over medium heat until the liquid is released. Drain the liquid and add 2 Tablespoons Mushroom/Sage Olive Oil to the pan. Cook and stir for about 5 minutes and add the chopped onions. Continue cooking and stirring until the onions are soft.
Add the drained spinach to the pan and stir until all moisture has evaporated. Add the shredded cheese and stir while the cheese melts. Let this cool for about 5-10 minutes.
Slowly, a little at a time, add the spinach mixture to the eggs and stir as you do this. If the spinach mixture is too hot it will cook the eggs and you don’t want this to happen.
When the spinach and eggs have been combined, pour this into the prepared pan.
Bake for about 30 minutes or until set.
Cool for about 10 minutes before slicing and serving.