1 medium onion, diced
2 cups roughly chopped broccoli florets
1/2 cup roughly chopped mushrooms (any variety; I like cremini)
8 large eggs
2 Tbsp nonfat milk
7 oz shredded cheese (I use fat-free mozzarella)
1 Tbsp dried thyme leaf, or 2 Tbsp fresh thyme leaves
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Preheat the oven to 375°F.
Place the onion, broccoli and mushrooms in a microwave-safe glass bowl (I use a 4-cup glass measuring cup). Add 1 tablespoon of water. Cover with plastic wrap, and be sure to leave a small vent hole. Microwave on high for 2 minutes. If the broccoli hasn't softened, cook on high for another minute. Uncover, drain off any liquid, and set aside.
Spray a casserole dish with cooking spray. Spread the vegetables in the dish, and allow them to cool slightly while you prepare the remaining ingredients.
In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, thyme, salt and pepper.
Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.
Bake, uncovered, for 35 minutes, until the eggs are puffy. Serve hot, warm or cold.