This is a great brunch, lunch or even dinner recipe. Packed full of veggies and tangy feta, I simply love this recipe when I'm busy and on the road a lot. Batch cook and portion up for meal prep.
2 cups button mushrooms, diced 1 clove garlic, minced 2 cups spinach, wilted 6 cherry tomatoes, halved 100g vegan feta 8 eggs 1 cup almond milk Salt and pepper to taste Pinch of nutmeg Leafy greens to serve
Preheat the oven to 180°C. Sauté the mushrooms and garlic until the mushrooms are soft. Place the spinach in the bottom of a pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta and cherry tomatoes. In a medium bowl, whisk together the eggs, milk and season lightly with salt and pepper. Pour the egg mixture over the vegetables and feta in the pie dish and top with nutmeg. Bake the slice for 30 minutes, or until the top is golden brown. Cut into four slices and serve with leafy greens.