During my childhood, we didn’t have much. My mother prepared this often. It’s uncomplicated yet delicious. It also taught me valuable lessons about gratitude!

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.

Stir in the cooked spinach mixture, crumbled feta, and half of the mozzarella cheese.

Pour the mixture into the prepared baking dish, spreading it evenly.

Sprinkle the remaining mozzarella cheese over the top.

Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.

Allow the casserole to cool for a few minutes before slicing and serving.

For a bit of a kick, add a pinch of red pepper flakes to the egg mixture. You can also substitute the spinach with kale or Swiss chard for a different flavor profile. If you prefer a meatier dish, add cooked and crumbled bacon or sausage to the mix. For a gluten-free version, ensure that all your ingredients are certified gluten-free. This casserole can be made ahead of time and reheated, making it a convenient option for busy mornings or when hosting guests.