The Sensitive Kitchen

Saturday, May 16, 2015

Mushroom Cheddar Breakfast Bake

1 Tbsp olive oil
1 lb cremini mushrooms, sliced
1 Tbsp soy sauce
1/4 tsp thyme
1 bunch scallions, greens only, or 3/4 c chopped arugula
12 eggs
2/3 c white whole wheat flour
1 1/4 tsp baking powder
3/4 tsp salt
2 c nonfat cottage cheese
3 ozs sharp cheddar cheese, grated

Heat olive oil in a large skillet. Add mushrooms; cook over high heat without stirring until mushrooms give up their liquid. Stir; add soy sauce and thyme. Cook until liquid is evaporated and mushrooms are browned. Stir in scallion greens or arugula. Set aside.

In a stand mixer fitted with balloon whisk attachment, beat eggs until lemon-colored and tripled in volume, about 3 minutes. Add flour, baking powder and salt; mix until smooth. Stir in cottage cheese.

Butter a 9"x13" casserole dish. Spread mushroom mixture evenly over bottom of pan. Top with cheddar cheese. Pour egg mixture atop. Bake in a preheated 350 oven, covered, 35 to 40 minutes or until cooked through. 

Labels: , , ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home