2 tbsp of olive oil in a heated pan. Add chopped onions in the pan and as they turn brown, add in garlic, portobello and spinach. Cook them slightly and remove excess water resulted from cooking the vegetables
the oven to 350F. Glazed your baking pan with olive oil to prevent the souffle from sticking at it.
the eggs together. Add salt and pepper, as well as milk. Whisk well.
the diced red and yellow peppers with the mixture (3). Add in (1) and pour them into your baking ware.
with the Vermont Cheddar cheese. Put int the oven and bake for 45 minutes.