Here’s one of the first fresh, Spring-inspired dinners we made to kick off our 30 days of clean eating. It was delicious and came together quickly, even after I came home hungry from the gym. I only took a photo with my iPhone, but no matter, you’ll get the idea. You can make a frittata with just about any vegetables you have, and this baked-egg dish is delicious freshly baked, at room temperature or chilled… very versitile and economical. Hurray! We ate this with green salads and watched The Ultimate Fighter (which makes me feel both like a failure as an athlete and a winner as an intellectual, God bless ‘em.)
- 1 red bell pepper, chopped
- 1/2 onion, sliced
- 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
- few handfuls fresh spinach
- 10 eggs
- splash of milk or nut milk
- the end of some caramelized onions I had made
- 3 roma tomatoes, cored and sliced
- Parmesan cheese, grated, or crumbled goat cheese (optional)
Preheat oven to 425F. Heat a little oil in a large, non-stick skillet over medium-high (a non-stick pan is key, and it must be oven-safe), ours was a 12-inch, but 10 will do as well. Add the peppers, onions and asparagus and sautee until beginning to soften. Add spinach and cook until wilted. Remove from heat, season with salt and pepper.
Eggs, beaten in a bowl with salt, pepper, cheese (optional) and caramelized onions are poured into the pan, carefully so the mixture doesn’t push all the vegetables around but remains evenly layered. Top with slices of tomato and bake for 15 minutes or so, until set. I slid this guy out onto a plate using my largest, most flexible spatula. It’s pretty sturdy, so slide it out quickly and confidently and everything will be fine.
This made 6 servings (two slices each). We think the leftovers are delicious for breakfast, too. Enjoy!