Since I committed to writing in this blog more diligently, I realize that some of the dishes I am most happy with are the ones that I spontaneously made up by using up stuff in the fridge. They taste good, then I think, oh no! How much x y z did I put?! How many minutes did that take to bake up? Aiya. 

Tim shakes his head at me, saying “That’s what you get for not measuring things!”
But! It’s not in my nature, nor does it make sense, to be measuring stuff before I even taste the final product! It could be a complete waste of time if the food doesn’t turn out how I imagined in my mind. I also don’t have pictures for these because I half gobbled them up before I realized that they might make for good blog recipes. In the visually-oriented world we live in, I’ll be happy to get a few views on a picture-less post!

Anyway, I consider this the half recipe series because of some missing details in how long to cook what and such. Take this more as an inspiration for what kinds of stuff you can put in your baked omelet, and create your own!

Baked Omelet / Milk-less Frittata
2-4 servings for breakfast
2 servings for dinner, along with some sort of side

Ingredients:
1/4 cup onion, finely chopped
1 small potato cut into matchsticks (1/2-3/4 cup)
1 heaping cup coarsely chopped mushrooms
1 1/8 tsp salt
1 cup frozen spinach, defrosted and drained
1/4 cup grated cheese (I used Asiago)
4 eggs
black pepper
2 stalks scallions, chopped

Instructions:
1) Saute onions and potatoes with 1/2 tsp salt, until onions are slightly browned and softened. 3-4 minutes?  Transfer to a small casserole dish.
2) Saute mushrooms with 1/4 tsp salt until they are partially done, then transfer to that same casserole dish.
3) Beat the eggs with the remaining salt, and add some freshly ground black pepper.
4) Add spinach, some of the cheese, eggs, and scallions to the casserole dish and mix it up. Sprinkle the remaining cheese on top.
5) Bake at 350F until the egg is just set. About 20 minutes?
6) Slice into wedges and serve!

Notes/Substitutions: 
-Because these are eggs…they’re really quite flexible. Add more or less whatever you want for veggies, and just add enough eggs so that they come up about 80% way of the vegetables. They’ll rise when they cook!