If you’re looking for a mix and match recipe – this is good stuff. I’ve made it with sundried tomatoes and bacon, asparagus instead of spinach – just whatever I happen to have around. It isn’t the Mister’s favorite (he’s not a fan of any kind of “egg bake”) but the kids eat it up and I love that I have an easy 20 minute dinner that’s healthy and tasty.
Here’s what you need:
-1 medium onion (I used yellow because that’s what I had)
-minced garlic to taste (I used four cloves – my family likes garlic)
-2 Tablespoons butter
-1 package of mushrooms sliced (I used portabella)
-A couple heavy handfuls of baby spinach ripped/slice into pieces (I used 3/4 of a bag)
-8 eggs – beaten
-shredded cheese (I used parmesan)
Here’s what to do:
In an oven safe skillet add butter, onion, and garlic. Cook on medium heat until onion is translucent – not browned.
While those are cooking, beat eggs in a medium bowl. Salt and pepper to taste. Set aside.
When onions are translucent, add mushrooms and cook until softened, stirring occasionally. Then add baby spinach and cook until wilted, stirring occasionally.
Pour egg mixture over everything and stir until well mixed. Let sit until eggs are just about set.
Sprinkle cheese on top. Put rack on second highest setting and broil until cheese is melted and egg has finished cooking.
What is the best part of being an adult? A kid?
The Daily Tip
I don’t know about you but my kiddos used to come home FAMISHED after school and ready to eat the whole house down but then they’d barely touch their dinner. To protect against this, I have a snack in the car at pick up time – usually a handful of crackers and a cheese stick or a little container of dried fruit with sunflower or pumpkin seeds. Then they aren’t so hungry when they get home and I can keep them from filling up on snacks before dinner. (And this is probably common sense to 90% of parents out there, but if you’re like me most of parenting is hand/forehead so I’m looking out for you too!!)