I’ve been cheating on my frittatas again, and this time, having worked out I could cheat in an experiment last month, I did it deliberately! I fully expect the egg-police on my doorstep any day now… Anyway, this time it was a frittata from Kalyn’s Kitchen that got turned into an egg bake:
And here's what I made:
This worked well as a bake – I steamed my asparagus for 4 minutes before I chucked it into my baking dish and added everything else on top, which left it with some bite, although I actually had to half the asparagus spears before putting them into the steamer as they were so long! The only thing was that I didn’t particularly notice the flavour from the chives, perhaps it needs a bit more, and without that it was all a little bland really.
I used 2 bundles of asparagus, 8 eggs and 2 balls of low fat mozzarella (which I think worked out slightly less than the recipe proportion), plus I increased the chives and parmesan by about half as much again.
Ease Of Preparation:
This was really easy as an egg bake, and I was glad I was able to throw it in the oven while I pulled together my lunch for the week.
With the amounts I used, this made 5 working days’ worth of breakfast.
If I were to make this again, I’d definitely add some more flavour somewhere to rescue it from the blahs.