I’m in a big ol’ baking slump. Mostly because all I want to do is be outside, preferably lake-side, these days. Partly because I’ve been spending so much time by the lake that I’ve neglected all of my chores. Bare cabinets and dusty floors are a small price to pay for fantastic memories though. Don’t you think?
I decided to whip up something for dinner that I could also bring to work for breakfast tomorrow. And since I always have eggs and veggies laying around, a baked frittata seemed not only appropriate, but possible.
FoodFash Baked Frittata (yields 2 servings)
1/2 cup frozen spinach
1/2 cup frozen asparagus
1/4 teaspoon garlic salt
1/2 teaspoon crushed red pepper
2 oven safe dishes
Preheat oven to 400 degrees. Beat two eggs in each dish and add half of the remaining ingredients to each. Set the oven safe dishes on a baking sheet and place on the middle rack of the oven. Bake until the eggs are fully cooked, about 30 minutes.
I wasn’t sure how satisfying these would be without milk or cheese to fluff and flavor, but I was really happy with the way they turned out. And I’m pretty excited to have something other than a boiled egg or Greek yogurt tomorrow for breakfast. Looks like I’ll be adding these to the weekday breakfast rotation!
Jessica @ Healthy Dairyland says
DId you bake these the night before to reheat for breakfast? I’ve always wondered how egg bakes are when reheated…let me know!!
I did! They reheated just fine too!
Food Stories says
I’ve made baked eggs before but never like these. These look amazing!!!
I was debating what to eat for dinner tonight. Strangely enough, (and I’m not making this up) I only have spinach, eggs, and asparagus in my fridge… looks like I’m having frittatas!