PERFECT for Mother’s Day Brunch, delicious. This dish can be prepared a day in advance. Reheat uncovered in a 350-degree oven for about 20-25 minutes. It’s also very healthy and figure friendly. Serves 12.
- 1 T olive oil
- 1 T butter
- 1/2 finely diced onion
- 8 ounce package baby portobello’s, cleaned, thinly sliced and cut in half
- sea salt and fresh ground pepper to taste
- 8 large eggs, beaten
- 1 1/2 cups low-fat or fat-free milk
- 1 C small curd cottage cheese
- 1/2 C Bisquick
- 1/4 tsp. nutmeg
- 4 packed cups of fresh baby spinach leaves
- 1/2 C graded white sharp cheddar cheese
- 5.3 oz. container Chavrie goat cheese
Heat the oven to 350 degrees. Spray a 9 by 13 inch baking dish with Pam and set aside.
Heat the oil and butter in a large saute pan over medium-high heat. Add the onion; cook for about 3 minutes. Stir in the mushrooms and season with a little salt and pepper to taste. Cook, stirring the mushrooms every few minutes for about 8 minutes. Add the fresh spinach and stir around for the spinach to wilt, about 2 to 3 minutes. Tilt the frying pan and let all the water pool, soak up the excess water with clean, dry paper towels. Discard the paper towels. After the mushroom, onion, spinach mixture seems dry, pour into prepared 9 by 13 inch baking dish and set aside to cool. Make sure it’s evenly distributed.
In mixing bowl, whisk together the eggs, milk, cottage cheese, Bisquick, cheddar cheese, nutmeg and salt and pepper to taste. Make sure it’s well incorporated.
Pour the liquid mixture into the baking dish over the mushroom, onion, and spinach. Using a teaspoon, place dollops of the goat cheese evenly throughout the torte.
Place torte on top of a baking sheet and bake for 50 to 55 minutes. Make sure you insert a wooden toothpick in the center and if it comes out dry, it’s ready!
Let stand for at least 15 minutes. You can serve right from the baking dish, or invert it onto a rectangular plate. Decorate the plate with fresh spinach leaves and cut some leaves for garnish.