Ingredients:

  • 225g Cremini mushrooms, sliced
  • 140g Fresh baby spinach, roughly chopped
  • 15ml Extra virgin olive oil
  • 2 cloves Garlic, minced
  • 1.5g Sea salt
  • 6 Large eggs
  • 120ml Heavy cream
  • 60ml Full-fat sour cream
  • 3g Nutmeg, freshly grated
  • 1g Black pepper
  • 75g Feta cheese, crumbled
  • 30g Parmesan cheese, finely grated
  • 4g Fresh chives, minced

Instructions:

  1. Preheat your oven to 180°C (375°F) and thoroughly grease a 23cm glass pie dish or cast-iron skillet.
  2. Sauté mushrooms in olive oil over medium-high heat for 5–7 minutes until they develop a deep mahogany-brown sear. Add minced garlic and chopped spinach, tossing until wilted and excess moisture has evaporated.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, and sour cream until smooth. Incorporate the nutmeg, salt, and black pepper.
  4. Fold the sautéed vegetable mixture, crumbled feta, and half of the Parmesan cheese into the egg custard.
  5. Pour the mixture into the prepared dish. Sprinkle the remaining Parmesan cheese over the top and bake for 30 minutes or until the center is set and the top is golden brown.