It’s a rare recipe that can be make-ahead breakfast, lunch or dinner. But frittatas can do it all. If you want to make a frittata big enough to slice and serve all week long, baking it in a lasagna pan is the answer.
This recipe uses spinach, asparagus and onions (it’s Spring in Tennessee, y’all!), but you can substitute whatever veggies you’d like.
For breakfast, I like it as-is or maybe rolled in a wrap. For lunch and dinner, it’s great reheated in the microwave with a side salad.
I added Parmesan to the recipe for some punch (eggs can be a little bland). Parmesan is a lower-lactose cheese, and my system tolerates okay. But it’s not necessary, just add some more salt if you skip it. You could also add a couple tablespoons of nutritional yeast to keep it dairy-free.
Just sauté the veggies until the spinach wilts. Whisk together 12 eggs with some seasoning.
Put the sautéed veggies in a lasagna dish sprayed with baking spray. Top evenly with Parmesan cheese, if using. It’s not necessary, just add some more salt if you skip it.
Pour the egg mixture evenly over the veggie mixture. Then bake at 375 for 25-30 mins. It puffs up in the oven but will settle down after cooling.
Spring Frittata in a Lasagna PanPrint Recipe
- 2 tsp. olive oil
- 1 onion, chopped
- 1 bunch asparagus, chopped in 1 in. pieces
- 5 oz. box baby spinach
- 3 pinches salt, divided
- 12 eggs, preferably pasture-raised or organic
- 1 tsp. garlic powder
- ½ tsp. crushed red pepper flakes
- ½ tsp. dried basil
- Scant cup grated Parmesan (optional, add more salt if not using)
- Pepper, to taste
COOKING DAY – Preheat oven to 375. Heat oil in skillet over medium heat. Add onion, asparagus and spinach. Add pinch of salt. Sauté until spinach has wilted.
Meanwhile, whisk eggs with garlic powder, red pepper flakes, dried basil, two pinches salt, and black pepper to taste.
Spray lasagna pan with baking spray. Add veggies to pan. Sprinkle cheese evenly over, if using. Pour egg mixture evenly over veggie mixture.
Bake for 25-30 mins. or until middle is set, taking care not to over-bake. Cool and store in pan or separate containers.
SERVING DAY – Cut frittata into servings and serve warmed in microwave, room temperature or cold.