Any egg and veggie focused dish is perfect to make over the weekend- it takes very little thought and will cure your hangover! This type of casserole, quiche or frittata style meal will save in your refrigerator for roughly 4-5 days and will keep you nourished long after those silly Monday blues! Bonus alert- you can substitute any of the cheese, vegetables and herbs based on your taste preferences, just keep measurements similar. A quick dish thats high protein, low carb and super satisfying!
7 large eggs
⅓ cup milk
½ cup crumbled goat cheese (or feta is delicious too!)
1 cup fresh spinach
2 Tbsp finely chopped shallot
handful of thin asparagus
1½ teaspoons Dijon mustard
1 tsp fresh or dried thyme
1 tsp fresh or fried oregano
big pinch salt and pepper
drizzle olive oil
- Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).
- In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, spinach, mustard and salt. Pour the egg mixture into the baking pan and slide it onto the middle rack of the oven. Bake for 10 minutes.
- While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length (to fit in pan). Toss the asparagus with a drizzle of olive oil, salt and pepper, and set aside.
- After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it's done.
- Let the casserole rest for 10 minutes, then slide a knife around the edges of the pan and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef's knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.