Hello there! My name is Kareem Abadi and I am thrilled to be sharing my love for healthy and flavorful cooking with you. As a Lebanese man who grew up surrounded by delicious Mediterranean cuisine, I love to infuse my dishes with bold flavors and wholesome ingredients. That’s why my Healthy Spinach and Mushroom Brunch Casserole is particularly meaningful to me – it combines two of my favorite vegetables with protein-rich eggs, creating a dish that is both satisfying and nourishing. This recipe celebrates the bounty of spring and the joy of sharing a delicious meal with loved ones, something that is deeply ingrained in my Lebanese culture.
Kareem is a man of many talents and interests. He is a self-taught photographer and an avid hiker. He is also a food enthusiast and loves to experiment with new recipes in his spare time. He draws inspiration from his travels and background in cultural anthropology, which inform his creative pursuits.
Kareem Abadi currently resides in Canada and grew up in Lebanon.
The recipe for my Healthy Spinach and Mushroom Brunch Casserole is my own creation, born out of my love for breakfast and my desire to create a dish that is both healthy and hearty. While I drew inspiration from various sources, the recipe is uniquely mine. I love the way the baby spinach and cremini mushrooms complement each other, and the Parmesan cheese adds a subtle nuttiness to the dish. Plus, the organic free-range eggs give the casserole a silky texture that is hard to resist. I also love how versatile this recipe is – you can customize it to your liking by adding different vegetables or spices, making it the perfect brunch dish for any occasion.
At a time when health and wellness are top of mind for many people, my Healthy Spinach and Mushroom Brunch Casserole is a perfect choice. This dish is packed with nutrients and vitamins, from the protein-rich eggs and calcium-rich cheese to the antioxidant-rich spinach and mushrooms. It’s also a great way to start the day with a hearty breakfast that will keep you fueled and satisfied. Whether you’re cooking for your family on a lazy Sunday morning or hosting a Mother’s Day brunch, this recipe is sure to impress. So fire up your oven and get ready for a delicious, wholesome meal that will leave you feeling energized and nourished.
What you need
Looking for a healthy and delicious brunch recipe for Mother’s Day? Look no further than my Healthy Spinach and Mushroom Brunch Casserole! Packed with nutritious and flavorful ingredients, this dish is sure to impress and satisfy. The flavorful mixture of baby spinach and cremini mushrooms are sautéed to perfection, then combined with a luxurious egg mixture made with organic free-range eggs, whole milk, and grated Parmesan cheese. After baking in the oven, the casserole emerges with a golden brown top, a tender middle, and a delightful aroma that will whet your appetite. So treat your mom (and yourself) to this nourishing delight that celebrates the bounty of spring and the joys of family.
Ingredients:
- olive oil – Used for sautéing vegetables, olive oil adds a delicious, subtle flavor to the dish. It can be substituted with any vegetable oil of your preference.
- yellow onion – Yellow onions give the dish a sweet, mild flavor and a bit of crunch. If you don’t have any on hand, white onions can be used instead.
- garlic cloves – Garlic adds savory depth and richness to the dish. If you prefer a milder flavor, you can reduce the amount or omit it entirely.
- baby spinach – Spinach is a nutritional powerhouse and a great source of vitamins and minerals. In this dish, it adds a bright color, a gentle flavor, and a soft texture. You can substitute it with any other leafy green you like.
- cremini mushrooms – Cremini mushrooms have a meaty texture and a rich, earthy flavor that complements the spinach well. They can be replaced with any other mushroom variety, such as button or shiitake.
- eggs – Eggs are the main ingredient of the casserole and provide the necessary protein and richness. Organic, free-range eggs are recommended for their superior flavor and nutritional value.
- whole milk – Milk adds creaminess and tenderness to the casserole. If you want a lighter version, you can use low-fat milk or non-dairy milk of your choice.
- parmesan cheese – Parmesan cheese gives the casserole a salty, nutty flavor and a crispy crust. You can substitute it with another hard cheese, such as pecorino romano or aged cheddar.
- salt and pepper – Salt and pepper season the dish and enhance the flavors of the ingredients. Use them sparingly and adjust according to your preferences.
Utensils:
- large skillet
- mixing bowl
- whisk
- cutting board
- knife
- 9×13 inch baking dish
- aluminum foil – Optional. If you prefer not to use foil, you can grease the baking dish with oil instead.
Baby spinach: A Nutritional Powerhouse
Baby spinach is one of my favorite greens to cook with, not only because it has a subtle flavor and a tender texture, but also because it’s extremely nutritious. Packed with vitamins A and C, iron, folate, and antioxidants, it’s a great food for maintaining overall health and preventing chronic diseases. Plus, it’s low in calories and carbs, so you can eat plenty of it without feeling guilty. In this recipe, baby spinach adds a vibrant color and a delicate freshness to the casserole, making it a perfect brunch dish for any occasion.
Cremini Mushrooms: Meaty and Savory
If you’re a fan of mushrooms, you must try creminis. These small brown fungi have a firm texture and a rich, earthy flavor that adds depth and umami to any dish. Not only that, but they’re also a good source of protein, fiber, and vitamins B and D. In this recipe, cremini mushrooms pair well with baby spinach, creating a savory and satisfying casserole that’s perfect for brunch or breakfast. If you can’t find creminis, feel free to use any other type of mushrooms you like, such as button or shiitake. Just make sure to clean them well and slice them thinly for even cooking.
What to serve it with?
When it comes to serving my Healthy Spinach and Mushroom Brunch Casserole, I love to pair it with a simple arugula salad. The peppery flavor of the arugula complements the rich flavors of the casserole, and the fresh greens add a nice crunch. I like to dress the salad with a simple lemon vinaigrette, made with lemon juice, Dijon mustard, olive oil, and a touch of honey. This salad is easy to make and adds a healthy dose of greens to the meal. Plus, it’s a great way to ensure that I’m getting a balanced mix of nutrients and flavors in my brunch. So the next time you make my Healthy Spinach and Mushroom Brunch Casserole, try serving it with a refreshing arugula salad for a complete and satisfying meal.
Summary
As we come to the end of our blog on my Healthy Spinach and Mushroom Brunch Casserole, I hope you have enjoyed learning about my recipe and its cultural and personal significance. My love for cooking and experimenting with bold flavors comes from the joy of sharing meals with loved ones and discovering new cultures and cuisines. I urge you all to try this recipe and put your own spin on it – whether that’s adding spices, veggies, or herbs that speak to your taste. And don’t forget to leave a comment sharing your favorite variation on the recipe! I love hearing from fellow cooking enthusiasts and foodies, and I can’t wait to see what creative ideas you bring to this nourishing and satisfying dish. Thank you for joining me on this culinary journey, and happy cooking!
Here’s the recipe:
Healthy Spinach and Mushroom Brunch Casserole: Nourishing Delight for Mother's Day
Equipment
- Large Skillet
- Mixing bowl
- Whisk
- cutting board
- Knife
- 9x13 inch baking dish
- aluminum foil
Ingredients
- 2 tablespoons olive oil
- 1, finely chopped yellow onion
- 3, minced garlic cloves
- 5 cups, loosely packed baby spinach
- 8 ounces, sliced cremini mushrooms
- 6 eggs
- 1 cup whole milk
- 1/2 cup, grated parmesan cheese
- to taste salt and pepper
Instructions
- Preheat the oven and prepare the baking dish - Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or line it with aluminum foil for easy cleanup.
- Sauté the vegetables - In a large skillet over medium heat, warm up the olive oil. Add the onion and garlic and cook for 2-3 minutes until softened. Add the spinach and mushrooms and cook for another 5-7 minutes until the vegetables are wilted and tender. Remove from heat and let cool slightly. - Make sure to use a large skillet so that all the vegetables can fit comfortably. You can also add some salt and pepper for seasoning.
- Prepare the egg mixture - In a mixing bowl, whisk the eggs and milk together until well combined. Add the Parmesan cheese and mix again. - For a lighter version of the dish, you can use low-fat milk or unsweetened non-dairy milk instead of whole milk.
- Combine the vegetables and the egg mixture - Add the sautéed vegetables to the egg mixture and stir well to combine. Season with salt and black pepper to taste. Pour the mixture into the prepared baking dish. - Make sure the vegetables are not too hot when you add them to the egg mixture, as they may cook the eggs prematurely and result in a watery casserole.
- Bake in the oven - Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set. Remove from the oven and let cool for a few minutes before serving. - If the casserole is browning too quickly, cover it with aluminum foil and continue baking until cooked through.
I tried this recipe for Mother’s Day brunch, and it was a hit! The combination of spinach and mushrooms gave it such a rich flavor. My mom loved it! Thank you for sharing.
Being a vegetarian, I’m always on the lookout for delicious and healthy recipes. This spinach and mushroom casserole was a game-changer for me. It’s so satisfying and packed with nutrients. Definitely adding it to my regular brunch rotation!
I made this brunch casserole for my family, and they couldn’t get enough of it! The aroma while it was baking was mouthwatering. The combination of eggs, mushrooms, and Parmesan cheese is simply heavenly. Can’t wait to make it again!
I’m always looking for ways to incorporate more greens into my diet, and this spinach and mushroom casserole was a winner. It’s a great way to start the day with a nutritious meal that tastes amazing. Thanks for the recipe!
As an Indian living abroad, I appreciate finding recipes that combine flavors from different cuisines. This brunch casserole with its blend of spinach, mushrooms, and Parmesan cheese was a delightful fusion of flavors. It’s now a favorite in our household!