- 5 large eggs
- 1/2 cup milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, diced
- 8 ounces cremini mushrooms, thinly sliced
- 2 cups baby spinach
- 1 Roma tomato, diced
- 1 scoop I Can’t Believe It’s Not Butter!® Original Spread
Preheat oven to 425 degrees F.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme; season with salt and pepper, to taste. Set aside.
Heat a large oven-proof skillet over medium high heat. Add 1 scoop I Can’t Believe It’s Not Butter!®.
Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.