Cheesy Spinach Omelette

The time restraints of a busy fall schedule often do not leave much time for cooking. That being said you do not have to run to a fast food place every time your gut rumbles for sustenance, a bit of planning can allow for a home cooked meal without having to slave over the kitchen for an hour or more each day.

One simple way to cut your kitchen time is cooking in batches. Essentially it is cooking more than you need at one time to allow for a home made, ready to eat meal Batch cooking can be useful for those times when you either do not have time or can’t be bothered to spend some quality time with your pots and pans cook a batch of something ahead of time. A little more effort on Sunday, or whatever day you choose, can allow for easy meals the rest of the week.

Fried, poached, boiled or baked eggs are a great source of energy and a relatively simple food to prepare. Pre made omelettes make for an overly simple weekday breakfast as you are running out the door for class, the office or whatever you personally are running for.

This weeks’ recipe has been brought to us by one of our very own web professionals and has offered up a cheesy oven baked omelette with spinach.

What you will need:

12 eggs

2 cups chopped spinach

½ tsp. each salt and pepper

1-2 cups cheese – may we recommend either cheddar or gouda

1 small loaf pan

Directions:

Mix eggs, salt and pepper in a bowl until frothy

Fry spinach, drain off liquid

Add spinach to eggs and mix

Coat loaf pan with baking spray

Pour egg mixture into loaf pan, cover with cheese

Cook at 375 degrees for 45 min.

Eggs can be an excellent fully customizable breakfast option. Have some left over veggies from dinner; throw them in. For a bit of spice in your life cayenne pepper or chilli pepper flakes can liven up nearly any egg dish. Eggs are an excellent, cheap source of nutrients and the above recipe can offer an excellent time saving, economical breakfast option.

Chris.