Ingredients:
- One large yellow onion, peeled and coarsely chopped;
- 4 lb (2 kg) fresh spinach, cleaned and roughly chopped;
- 1 lb (0.5 kg) white button mushrooms, cleaned and chopped;
- 1 cup coarsely grated Jarlsburg cheese;
- 1 cup coarsely grated Australian cheddar cheese;
- 1/2 cup finely grated Parmigiano-Reggiano cheese;
- 7 eggs;
- 4 tablespoons of safflower oil;
- Sea salt.
Recipe:
Serving for 8
- Grate cheeses in a food processor;
- Chop stems of spinach in a food processor;
- Add 1 tablespoon safflower oil in a sauté pan;
- Sauté onion until golden brown;
- Take it out and set aside;
- Add 1 teaspoon safflower oil in a sauté pan;
- Add 1/2 teaspoon sea salt;
- Sauté spinach until it becomes soft;
- Take it out and set aside;
- Add 1 tablespoon of safflower oil;
- Sauté mushrooms until soft;
- Take them out and set aside;
- Layer sauté spinach, mushrooms and then onions in a deep baking pan;
- Lightly beat 7 eggs and pour to fill the layers;
- Top with Jarlsburg and Australian cheddar cheese;
- Put in an 350˚F (170˚C) pre-heated oven for 20 minutes;
- Check if egg is not sticking to knife, it is done;
- Springle Parmigiano-Reggiano cheese on top and put it in the broiler for 2 minutes, keep an eye on it to avoid burning;
- It will form a nice crest;
- Rest to 10 minutes and serve hot.