Yield: 4 to 6 servings
4 large eggs
¾ cup grated Asiago cheese
1 tablespoon chopped fresh rosemary
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1/8 teaspoon ground red pepper
3 tablespoons olive oil
1 Vidalia onion, chopped
1 (8-ounce) package sliced baby bella mushrooms
1 (6-ounce) bag fresh baby spinach
1 (4-ounce) package goat cheese, crumbled
Garnish: fresh rosemary
1. Preheat oven to 375°. In a large bowl, whisk together eggs, Asiago, rosemary, salt, black pepper, and red pepper. Set aside.
2. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add onion; cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 3 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 5 minutes. Add egg mixture to onion mixture, whisking to combine. Sprinkle with goat cheese.
3. Bake until golden brown and set, approximately 30 minutes. Let cool in pan for 5 minutes. Garnish with rosemary, if desired. Serve immediately.