Egg and Cheese Breakfast Casserole

Summer has officially begun and boy does it feel like it in PDX, by this Saturday it is suppose to be 102 degrees in Portland.  We happened to be headed up the Columbia Gorge to an even hotter destination for my birthday this weekend too...we will just have to find a swimming hole!  This past extended weekend was amazing, we went on our yearly trip down to Manzanita, OR with my mom's side of the family.  It consisted of many beach walks, tons of ladder golf, and amazing food.  I adapted this recipe for Monday morning breakfast and it turned out super delicious.  In other news links have been found between eating fermented food and how it calms the nerves.  I already love fermented food and this is just another reason to add to the list!

Serves 10

The Ingredients
3 tablespoons olive oil, divided
1 small red onion, cut in half vertically and thinly sliced
6 ounces (170 g) fresh baby spinach leaves
2 cups diced yellow potatoes
8 ounces (226 g) sliced mushrooms (I used shiitake and portobello)
9 large eggs, whisked
1-1/2 (228 g) cups crumbled Feta cheese
1/2 cup (120 ml) milk
16 ounces (454 g) carton cottage cheese
1/2 cup (20 g) chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon sea salt
3/4 cup (85 g) grated sharp cheddar cheese
2 medium tomatoes, thinly sliced


The Process
1.  Preheat the oven to 400° F/200° C.

2.  Heat 1 tablespoon of the olive oil in the nonstick skillet, then sauté the red onion over medium heat. Add all the spinach and cover with the lid. Allow to sweat until the spinach starts to shrink, about 5 minutes. Drain off any liquid and transfer the spinach mixture to the prepared casserole dish.

3.  Heat the remaining olive oil in the skillet, and add the potatoes and mushrooms. Sauté over medium heat until they have softened, about 5 to 7 minutes. Drain off any excess liquid.

4.  In the large mixing bowl, whisk together the eggs, Feta cheese, milk, cottage cheese, parsley, salt, and pepper. Stir in the potato and mushroom mixture. Pour over the spinach in the casserole dish. Sprinkle sharp cheddar cheese all over the top, then lay the tomato slices on top of the cheese.


5.  Bake in the preheated oven for 15 minutes. Reduce the heat to 350° F/175° C and continue baking until the casserole is lightly browned and just set, about 45 minutes. Remove from the oven and allow to cool about 5 minutes or so, then serve. (if top isn't golden enough broil for a couple minutes).

Beautiful Manzanita