I'll have what she's having

Serves: 4–6
Prep Time: 20 minutes
Cook Time: ~60 minutes
Total Time: ~1 hour 20 minutes

Ingredients

• 1 onion, finely chopped
• 680 g white mushrooms, thinly sliced
• 300 g spinach
• 1 cup broccoli florets, chopped into small pieces
• ¼ cup goat cheese, crumbled
• 500 g egg whites
• 1 tablespoon ghee
• Salt and black pepper, to taste

Instructions

1. Preheat the oven

Preheat your oven to 375°F (190°C). Lightly oil or grease a baking dish and set aside.

2. Caramelize the mushrooms

Heat a large pan over medium-high heat. Add 1 tablespoon of ghee and allow it to fully melt.

Add the sliced mushrooms to the pan in an even layer.

• Do not overcrowd the pan if possible
• Avoid stirring too often — this helps them caramelize instead of steam

Let the mushrooms cook slowly, reducing in size and releasing their moisture. Continue cooking until most of the liquid has evaporated and the mushrooms are golden and lightly caramelized.

Once done, remove the mushrooms from the pan, transfer them to a bowl, and set aside.

3. Cook the vegetables

Using the same pan (no need to clean it), add the chopped onion. Cook over medium heat, stirring occasionally, until the onion becomes soft, translucent, and lightly golden.

Add the broccoli florets and cook for 2–3 minutes, allowing them to soften slightly.

Next, add the spinach along with salt and pepper to taste. The spinach will look like a lot at first — this is normal.

Cook until the spinach is fully wilted and reduced in size.

4. Remove excess moisture

Once the spinach is cooked, scoop the vegetable mixture out of the pan, pressing gently to remove as much excess liquid as possible. This step is important to prevent a watery egg bake.

Add the drained vegetable mixture to the bowl with the mushrooms and mix well.
Let the mixture cool slightly for a few minutes.

5. Add egg whites and cheese

Once the vegetables have cooled slightly, pour in the egg whites and mix until everything is evenly combined.

Gently fold in the crumbled goat cheese, distributing it throughout the mixture.

6. Bake

Pour the egg mixture into the prepared baking dish and spread it evenly.

• Bake at 375°F (190°C) for 40 minutes
• Then increase the oven temperature to 400°F (205°C) and bake for an additional 20 minutes, or until the egg whites are fully set and the top is lightly golden

The egg bake should feel firm to the touch and no longer jiggle in the center.

7. Serve

Remove from the oven and allow it to cool slightly before slicing.

Serve hot.

Serving Suggestions

I love serving this egg bake with:

• Cottage cheese
• Fresh avocado slices
• A slice of sourdough bread

It’s a balanced, satisfying meal that works perfectly for breakfast, brunch, or meal prep.