|from Sugar Free Mom|
8 ounces fresh mushrooms, thinly sliced
1 teaspoon minced garlic
2 teaspoon oil
10 ounce fresh greens such as kale, spinach or a mixture
2 tablespoons grated Parmesan
16 ounces Ricotta cheese or cottage cheese
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
½ cup shredded mozzarella
Preheat oven to 350 degrees. Heat oil and garlic in a large skillet and cook mushrooms until tender.
Add greens to mushrooms and salt, pepper and nutmeg cook until greens are wilted. Grease a 9 inch pie plate then sprinkle Parmesan all around to coat plate.In a bowl whisk eggs then add milk and ricotta cheese and stir well.Stir in mushrooms and greens mixture.Pour into pie dish. Sprinkle with mozzarella.
Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.