Ingredients
500g fresh spinach
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
250g mushrooms, sliced
1/3 cup low fat Greek yoghurt
1/4 teaspoon freshly grated nutmeg
3 tablespoons parmesan, grated
6 eggs
Pepper

Method
1. In a large non-stick pan, heat oil over medium heat. Add onion and garlic, and sauté for 3 minutes. Add mushrooms and cook for about 5 minutes. Add spinach and stir through until wilted. Remove from heat.
2. Gently stir through in yoghurt, pepper, and nutmeg. Spoon mixture into a large non-stick baking dish. Make 6 wells. Gently crack an egg into each well.
3. Bake in oven for 20 minutes, until eggs are set. Sprinkle with parmesan and pepper before serving.

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