Eggy Dinner

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)

4 eggs

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!