Photography: Tanya Zoeuv

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: More than 1 hour
Course: Breakfast
Favourite flavours: Cakes/baking

Mushroom and spinach bread bake

INGREDIENTS

Serves 4
Prep time 15 minutes
Standing time 10 minutes
Cooking time 40 minutes

4 slices (180g) wholegrain bread
cooking oil spray
1 1/2 cups (375ml) skim milk
1 small (80g) onion, finely chopped
250g button mushrooms, thinly sliced
150g baby spinach leaves
3 medium tomatoes, quartered
4 eggs, lightly beaten
6 eggwhites, lightly beaten

METHOD

1. Preheat oven to 180°C. Spray a 23cm square ovenproof dish with olive oil.

2. Cut bread into 2cm cubes and place in a bowl with milk. Stand for 10 minutes. Spray a non-stick frying pan with oil. Cook onion and mushrooms for 3–5 minutes on medium, until tender and liquid has evaporated.

3. Combine mushroom mixture in a large bowl with bread cubes, spinach and tomatoes. Spoon into prepared pan. Pour over combined eggs and eggwhites. Bake for 35 minutes, until set.

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