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Versatile dish perfect for the holidays By Chef Janet Abrahamson, co-owner of Creekside Pizza & Taproom T his casserole is great for breakfast, lunch or dinner. It is nice on the day after a big holiday meal because it is so versatile. With fruit for breakfast, a simple salad at lunch or as a main or side dish at dinner, it's good for a large group. It makes eight to 12 sizable portions, and also sets up as a nice appetizer if cut in small squares at room temperature. Although it's not shy of dairy, it serves as a great protein for your vegetarian eaters. And it is gluten free! Ingredients 2 dozen large eggs 1 16-ounce package chopped frozen spinach 1 pint cottage cheese (4%) 1/2 pint heavy cream 1 pound jack cheese or 2 packs pre-shredded 1/2 pound unsalted butter 1 pound fresh shiitake mushrooms 1 small orange bell pepper 3 bunches green onions 1 very large yellow onion (or 2 small) Salt and pepper Non-stick pan spray Preparation Thaw spinach in a mesh strainer. Squeeze out mall handfuls of excess water and put in a small bowl as you go. The drier the better. Trim green onions at root and remove any shedding skins. Slice the long way through the white and green parts, then slice across thinly. Set aside. Cut stems off shiitakes, then slice thin. In a medium saucepan, melt 4 tablespoons butter and cook mushrooms with a little salt until just turning a bit crispy. Do not burn. Set aside with all the butter from the pan. Dice yellow onion and bell pepper finely. Add one stick of butter to the same skillet and saute onion until it starts to brown lightly. Remove from heat and add bell pepper to the pan. Add 1/2 teaspoon black pepper. Set aside. Into one large mixing bowl separate 1 dozen egg whites. With an electric handmixer beat the whites until thick and frothy but not quite stiff. Set aside. In another large mixing bowl beat 1 dozen whole eggs with a large whisk until fully combined. Add cream, cottage cheese, shredded jack cheese and mix. Add spinach, green onions, mushrooms and onion/pepper/butter and mix again. Gently fold egg whites into egg and cheese bowl with a spatula. Generously spray a deep 9- by 13-inch pan (lasagna size). A foil pan will work fine, especially if you want to transport. Spread mixture evenly in the pan. Bake in a preheated 350-degree oven. A convection oven at 325 degrees will be even better. Keep an eye on it. Shake and shimmy the dish until it doesn't wiggle in the middle. Do not over cook. Cooking times will vary, 30- 50 minutes. Before serving, finish with salt and fresh ground pepper. n Cheesy Spinach and Shiitake Mushroom Egg Bake is great for groups This recipe is nice the day after a big holiday meal, with fruit for breakfast, with a salad for lunch and as a side for dinner Chef Janet Abrahamson, co-owner of Creekside Pizza & Taproom, and her holiday favorite Cheesy Spinach and Shiitake Mushroom Egg Bake. – Photo by Pat Townsley 8 December 12, 2021 Holiday Guide 2 A Marketing Supplement of the Marin Independent Journal | marinij.com