SERVES:
4
INGREDIENTS:
1 - 1 1/2 cups 1-inch cubed 3 - 4 day old country bread
3 - 4 Tbs olive oil (or as needed)
1/2 cup diced onion
2 cups sliced mushrooms (such as baby portobello/cremini)
8 large eggs
salt and pepper to taste
approx. 4 loosely packed cups fresh spinach
approx. 1/3 - 1/2 cup grated cheddar cheese
PROCEDURE:
Add a good splash of olive oil to a 10-inch heavy bottomed nonstick pan or cast iron skillet and add one generous cup of cubed 3 - 4 day old bread and cook that along to crisp up.
Once the bread has crisped up, take it out of the pan and, you may need to add a little more oil as the bread's in the pan and then add more oil before adding about 1/2 cup of diced onion and about 2 cups of sliced mushrooms.
While you're keeping your eye on that, crack 8 large eggs into a bowl and add a little salt and pepper and whisk them up.
Once the mushrooms have cooked down and the onion is soft, add a big handful of fresh spinach and cook that to wilt.
Then add the croutons back to the pan, add the beaten egg and sprinkle on a good handful of grated cheddar cheese, let it cook for a minute on the stove top and then place it underneath the broiler to finish cooking through.
HINTS:
Use this same technique to make versions with different vegetables and cheeses.