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1
Preheat oven to 350 degrees F.
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2
In a large pot bring 4 cups of water to a boil.
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3
Add salt to pot.
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4
Add spinach to pot and cook for 30 seconds.
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5
Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice.
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6
When the spinach is cool, drain it and squeeze out the excess water.
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7
Chop spinach roughly.
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8
In a large saucepan, heat canola oil over high heat.
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9
Add onions and season with salt and pepper, to taste.
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10
Reduce heat to medium-low and saute until golden brown.
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11
Remove from heat and set aside.
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12
Meanwhile, Remove stems and black gills from mushrooms.
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13
In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste.
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14
Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender.
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15
Remove from heat and let cool.
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16
Once cooled, dice the mushrooms and set aside.
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17
Increase oven temperature to 400 degrees F.
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18
In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs.
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19
Season mixture with salt and pepper.
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20
When eggs begin to set, top with 1/8 cup goat cheese.
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21
Place in oven and bake for 5 to 7 minutes.
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22
Repeat 3 times and serve.
