Fresh Spinach and Asparagus Baked Omelet



So I’m calling this a baked omelet and not a frittata because it didn’t get as much height in the oven.  Probably because I only used 6 eggs.  Either way, it’s eggy and vegetable-y and delicious, so it doesn’t matter what you call it.

To make this, I used:

6 organic, free range eggs

1/2 small onion

1 large, or 2 small cloves of garlic

As much skinny asparagus as you can fit in

A solid handful of fresh spinach

3 dashes of your favorite hot sauce

Pinch of red pepper flakes

Feta crumbles

Salt and pepper to taste

Fresh herbs

First I sautéed the onions and garlic in olive oil, in a cast iron pan.  Then I chopped the spinach and added that in until wilted.  I mixed the eggs, feta, parsley, green onion and chive in a bowl and then poured it over the spinach mixture.  Make sure the spinach, onions, and garlic are evenly spread out in the pan before pouring the egg mixture on top.  Let cook on stove top until the edges set, and then place in 425 degree oven until cooked through, about 15 minutes.




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