Ingredients:

1 Large onion, diced

1 Garlic clove

1 tbsp Olive Oil

3 cups Fresh spinach, finely chopped

2 cups Mushrooms, sliced

8 Large eggs

2 cups Milk

4 cups Whole grain bread

½ cup Slivered almonds

2 lg Tomatoes, diced

½ cup Parmesan cheese, grated

Directions:

Sauté garlic and onions in heated olive oil until soft. Add mushrooms and spinach and sauté 3-5 minutes. Set aside to cool. In a large bowl, whisk eggs. Mix in milk and add salt and pepper to taste. Add sautéed vegetables, bread, and almonds to egg mixture and stir until combined. Pour ingredients into a greased casserole dish and refrigerate one hour. Preheat oven to 350°. Remove casserole from refrigerator, top with sliced tomatoes and Parmesan cheese and bake uncovered for 45-55 minutes until a toothpick comes out clean.