cooking spray (such as Pam®)
1 cup shredded Cheddar-Monterey Jack cheese blend
1 cup shredded mozzarella cheese
¼ cup butter
½ pound fresh mushrooms
6 green onions
2 cups fresh spinach
½ cup chopped tomatoes
1 cup half-and-half
1 teaspoon prepared yellow mustard
1 teaspoon dried marjoram
1 teaspoon dried tarragon
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.
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