Roasted Red Peppers

Preheat oven to 350 degrees

Cut 4 deveined and seeded peppers into strips.  Place in glass baking dish.  Sprinkle thinly sliced cloves of garlic from ½ a head of garlic over the peppers.  Drizzle about 1/3 cup of good quality extra virgin olive oil over the mixture along with the juice of 2 large lemons.  Roast, stirring occasionally, until the peppers are soft but not browning. Can be stored in fridge for up to 10 days.

For the mushrooms:

Preheat oven to 350 degrees

Brush the outside of the mushroom cap with a little olive oil and roast about 15 minutes.

Line the inside of the mushroom cap with a layer of the wilted spinach, then a layer of the roasted red peppers and set aside.

For the eggs:

Beat together the eggs, half and half, chives and salt and pepper.  Melt the better in a large skillet and scramble the egg mixture adding in ¾ of the shredded cheddar.  Scoop a nice mound of egg onto each mushroom cap over the other layers.  Sprinkle with remaining cheddar and sprinkle with parmesan.  Return to oven just to melt cheese and serve.