- 8 ounces sliced mushrooms
- 1 bell pepper any color
- 1 small onion
- 2 handfuls baby spinach
- 6 eggs from pastured chickens
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 pinch dried mustard powder
- 1 pinch dried ground nutmeg
Slice bell pepper and onion thinly so they will soften fairly quickly and saute in a large pan until soft over medium heat, about 12-15 minutes. Add spinach and wilt.
In a small bowl, crack open eggs and stir in seasonings. Whisk eggs until they are well combined.
When the vegetables are soft and there's minimal moisture left in the pan, pour the egg mixture into the pan, spreading it out to cover the entire bottom.
Cook until the edges are firm over medium low heat with a lid.
Remove lid and broil for 5 minutes or until the center is firm.
If you plan on making the vegetable pizza the next day, double the onion, mushroom, and peppers. Remove half to use on your pizza and store in container. Add the spinach to the pan and continue the recipe.