Ingredients:

2 tablespoons extra virgin olive oil

8-10 whole mushrooms, sliced or chopped

1 tablespoon minced garlic

½ red onion, diced

2 bell peppers, diced

3 cups packed baby spinach, roughly chopped

10 eggs

⅓ cup low fat milk

1/2 cup shredded cheese

Hot sauce & salt and pepper to taste

Directions: Heat oven to 350 degrees. In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt then add this to the mushrooms and set aside.  In a separate bowl whisk the eggs and milk then scramble in a pan. Spray olive oil cooking spray on a 8x8 baking dish. Add all the veggies, and scrambled eggs to the dish and sprinkle the cheese over the top & salt and pepper to taste. Bake the casserole, uncovered, until the cheese melts, and the top gets golden.  The original recipe was found here but was revised by me. http://littlespicejar.com/veggie-loaded-breakfast-casserole/