Spinach Egg Gratin

• 5 Eggs
• 1 c. 1 % Milk
• 1 Bag Spinach chopped
• 2 Garlic Cloves
• 1/4 c. shallots
• 1 c. onion
• 1 1/4 c. shaved parmesan cheese (tub)
• 1/2 shredded cheddar cheese
• 1/2 c. swiss or provolone
• 1 c. cottage cheese
• 3/4 jar of roasted red and yellow bell peppers; chopped.
• 1 to 2 c. cooked brown rice
• panko (optional)
• Salt and Pepper
• olive oil

1. Preheat oven to 350.
2. Saute onions, and shallot in olive oil until onions are soft but not translucent.
3. Add garlic to onion mixture and continue sauteing.
4. Add spinach to onion mixture and saute until spinach wilts. Season with salt and pepper as desired.
5. Set aside.
6. Beat eggs with milk in bowl large enough to eventually hold all ingredients. Season with salt and pepper if desired. Fold in all cheeses (reserving 1/4-1/2 cup of parmesan for topping), brown rice, and spinach mixture. Pour egg mixture into buttered/oiled casserole dish. Spread peppers evenly throughout and press in as desired. Bake at 350 for approximately 30 minutes. While gratin bakes, combine olive oil and panko in pan and toast.
7. When gratin has baked for 30 minutes, spread panko and then remaining parm over top of gratin. Return to oven and continue to bake until knife inserted into center comes out clean; approximately 20-30 minutes.
8. Serve with a simple mixed green salad.

eggs, milk, garlic, shallots, onion, parmesan cheese, cheddar cheese, swiss, cottage cheese, peppers, brown rice, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/spinach-egg-gratin-50088710 (may not work)