Adapted from a Real Simple recipe. Easy and healthy.
1 TBS olive oil
1 medium onion, chopped
1 zucchini sliced into half-moons
1 portabello mushroom cap, sliced
4 cups fresh baby spinach
1 1/2 cup egg substitute (or 6 whole eggs)
2 cups milk
1/2 lb bread, such as French or sourdough, cut into 1 inch pieces (~6 cups)
1/2 lb grated cheese such as cheddar
Salt and pepper
Heat oven to 350 degrees. Oil an 8-inch square baking dish. Heat 1 TBS oil in a large skilled. Add onion and cook until tender (3-4 min). Add zucchini, mushroom, and spinach; cook until tender. Remove from the heat.
In a bowl whisk together the eggs, milk, 3/4 tsp salt, and 1/2 tsp pepper. Add the bread cheese and vegetable mixture and toss. Stir in fresh or dried herbs to taste, if desired (I suggest parsley, thyme, oregano). Pour into prepared pan. Bake until golden brown and set, 50-60 minutes.