Ingredients
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2 tablespoons extra-virgin olive oil
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8 ounces fresh mixed wild mushrooms (such as oyster and shiitake), sliced
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1 cup thinly sliced yellow onion
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1 tablespoon minced garlic
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2 teaspoons minced fresh thyme
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1 (5 ounce) package fresh spinach, coarsely chopped
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8 large eggs
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⅔ cup whole milk
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2 teaspoons Dijon mustard
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½ teaspoon salt
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½ teaspoon ground pepper
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¾ cup shredded Gruyère cheese
Directions
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Preheat oven to 325 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until browned on the bottom, about 4 minutes. Stir and continue to cook, stirring occasionally, until browned all over, about 5 minutes. Add onion; cook, stirring occasionally, until beginning to soften, about 4 minutes. Stir in garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Add spinach; cook, stirring constantly, until just wilted, about 2 minutes. Remove from heat.
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Whisk eggs, milk, Dijon, salt and pepper in a large bowl. Stir in cheese and the mushroom mixture. Coat a standard 12-cup muffin tin with cooking spray. Divide the mixture among the prepared muffin cups. Bake, uncovered, until puffed and set, about 30 minutes. Remove from the pan and serve immediately.
