Instructions:
1. Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with non-stick spray or a bit of butter to avoid sticking.
2. In a skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sliced mushrooms to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are tender, and any liquid has evaporated. Remove from heat and let cool slightly.
3. In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
4. Gently fold in the crumbled feta cheese along with the cooled mushroom and onion mixture into the egg mixture, ensuring a consistent blend throughout.
5. Pour the entire mixture into the prepared baking dish. Spread it out evenly to ensure even cooking.
6. Place the baking dish in the preheated oven and bake for 20-25 minutes. Keep an eye on the dish; it's ready when the eggs have set and the top is lightly golden.
7. After baking, let the brunch squares cool for a few minutes. Cut into squares and serve warm, garnishing with fresh parsley if desired.
Nutritional Information: Each square provides a delicious balance of protein and carbohydrates while offering essential nutrients from the feta, mushrooms, and eggs.
Time: Preparation time: 15 minutes | Cooking time: 25 minutes
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