Clean and steam the mushrooms and sweet corn. Strain the water. Wash spinach thoroughly and coarsely chop. Cut the chicken ham in small pieces. Save a few pieces for garnishing.
In a non-stick saucepan, add butter and saute the grated garlic; add mushrooms. Cook till it changes colour. Introduce the spinach and let it learn to co-exist with the mushrooms. Finally, add the third angle, sweet corn. Add salt and black pepper to taste. Let it rest.
Meanwhile, whisk the eggs and add the dollop of cheese paste. Introduce the three musketeers waiting together for the final run to this mixture. Not over yet. We have the chopped chicken ham pieces, all set to join the party. Throw them in.
Lace the baking dish with a touch of butter and sprinkle breadcrumbs on it, to make a base. Pour the mixture and even it out. Sprinkle some crumbs on top for easy layering, Add the remaining pieces of ham to garnish it. Dress popeye hammed with grated cheese.
Bake till the cheese melts. Cut into pieces and serve hot.
Refrigerate
Keep a check on the salt content. Cheese & ham are salty.
I have always used Amul cheese paste and blocks.
