Egg Florentine Breakfast Bake
Created by Tisme on January 11, 2023
- Servings: 6-8
- Prep Time: 15m
- Cook Time: 40m
- Recipe #39998
Ingredients
- 1 tablespoon olive oil
- 1 x 160 gram onion, finely chopped (1 brown onion)
- 40 grams garlic cloves, crushed ( 2 cloves)
- 250 grams mushrooms button, sliced
- 200 grams spinach leaves baby
- 600 grams eggs (10 eggs)
- 125 milliliters milk (1/2 cup)
- 40 grams parmesan cheese, grated ( (1/2 cup))
- 200 grams grape tomatoes, halved
- Salt and pepper to taste
- Basil leaves, to serve (optional)
How to Make
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Step 1: Preheat your oven to 180°C/160°C fan-forced.
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Step 2: Lightly spray a 20 x 30cm (base measurement) baking tin with oil and line with baking paper.
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Step 3: Heat the oil in a large non-stick frying pan over medium-high heat and cook the onion, stirring for 3-4 minutes or until softened. Add the garlic and mushrooms and cook, stirring, for 3-4 minutes or until golden. Add spinach and stir until the spinach is just wilted & set aside to cool slightly.
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Step 4: Whisk the eggs, milk and half the parmesan together in a large bowl, then season with salt and pepper.
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Step 5: Spread mushroom mixture over base of prepared dish 7 pour over the egg mixture and evenly distribute vegetables.
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Step 6: Top mix with halved cherry tomatoes cut side up and sprinkle with remaining parmesan.
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Step 7: Bake for 30 minutes or until golden and set.
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Step 8: Let stand for 10 minutes.
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Step 9: Serve warm or at room temperature scattered with the basil if using.
Nutritional Facts
- Serving Size: 1 (261.9 g)
- Calories 229.9
- Total Fat - 14.4 g
- Saturated Fat - 5 g
- Cholesterol - 379.5 mg
- Sodium - 701.5 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 2.9 g
- Sugars - 4.7 g
- Protein - 17.3 g
- Calcium - 236.1 mg
- Iron - 2.8 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.1 mg