This is the perfect “I don’t know what to make kinda meal.” It’s fast, easy and everyone likes it. I think it’s important to use organic eggs because like anything that comes from an animal source, we are essentially eating what they’ve been fed. There are so many health benefits to eggs from B-vitamins to good fats and protein and a lot of it is in the yolk. I used to think having only egg-whites was better/healthier, but I really was depriving myself of all the nutrients the yolk has to offer.

In this recipe I used Nutritional Yeast to make this dish even more nutritionally dense. This is a deactivated yeast which is completely different than the baking yeast most people are allergic to. This yeast is grown on molasses and dried which deactivates it. It looks like yellow flakes and has a cheesy/nutty smell. You can find it at Health Food Stores or Bulk Food stores. Most vegans (people who choose to solely eat a plant-based diet) turn to Nutritional Yeast as a way to get an ample amount of B-vitamins, more specifically B12. Since no plant food contains B12, it’s important to have foods fortified with it.

I love adding it to soups, eggs or pasta. Although I am not a vegan and this is not a vegan recipe, I still like to add Nutritional Yeast in recipes where I can.  In this recipe you can switch the cheese for Nutritional Yeast.

• 4-6 organic eggs
• 1/2 cup organic milk or non-dairy milk and or veggie broth
• 2-3 tbs of Nutritional Yeast and or 1/3 cup grated aged cheddar
• 2 tbs of olive oil and salt/pepper to taste
• 1/4 cup chopped red or white onions
• 3 mushrooms thinly sliced
• handful of spinach overtop

Directions

1. beat eggs and add all above ingredients and place into an medium size (8″ round x 2″ deep) oven-safe ceramic or glass cookware.
2. add spinach overtop
3. place in your oven @350f for 20 min.