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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- I yellow onion, chopped
- 4 cups assorted mushrooms
- 1 cup spinach, chopped
- A few basil leaves
- 2 tomatoes, thinly sliced
- 3/4 cup shredded mozzarella cheese
- 6 large eggs
- Salt and freshly ground black pepper, to taste
Process
- Preheat the oven to 350°F.
- In a large sauté pan over medium heat, heat the olive oil and butter and cook the onion, stirring frequently, until translucent, about 5 minutes.
- Add the mushrooms stirring frequently, until they’ve released their juices and browned, about 10 minutes.
- Add another splash of olive oil, if needed.
- Remove the vegetables from the heat and let cool for about 10 minutes.
- Spoon vegetables onto a quarter sheet pan.
- Layer blanched or frozen spinach and basil onto sheet pan over vegetables.
- Arrange the tomatoes over everything, then sprinkle the cheese on top.
- Crack the eggs on top of the mixture, keeping the yolks intact. Season the eggs with salt and pepper.
- Bake until the egg whites are set and the yolks are still runny, about 15 to 20 minutes. Note that the eggs will continue cooking a bit more once removed from the oven.
