Farmers' Market Spinach and Cheese Egg Bake

Multi-tasking.

My life is all about multi-tasking. Answering e-mails while sitting on conference calls while simultaneously scheduling the next meeting.

Brushing my teeth while putting on face lotion while blow-drying my hair.

Mix ups can lead to double-booked meetings, a minty-tasting face, and very moisturized teeth.

Trips to the Farmers' Market on Saturday mornings are also a multi-tasking venture. Getting a head-start on grocery shopping for the week as well as free entertainment in the form of people watching? Count me in. And if I can make a meal solely with ingredients I've purchased from the market, that's a multi-tasking bonus in my book.

This egg-bake is a serious multi-tasker. Is it breakfast? Lunch? After-work snack? Yes. All of the above.

Even better, this egg bake almost makes itself. Throw your ingredients in the pan, bake it up, and have breakfast, umm, meals, umm...FOOD all week long.

See? Boom. Done. Shredded cheese, whisked eggs, and spinach in your pan. A whole phone conversation can happen in the midst of this process. Go ahead and call your mom - she'll be glad you did.

To finish it all off, I gave it a sprinkle of parmesan, a couple cranks of my Everyday Seasoning, and a little Salt-N-Pepa.

All of that sprinkling can be done with one hand. Make it your non-texting hand and you can text your sister about softball-sized Chupa-Chup lollipops in the Luton airport and how her new favorite snack since studying abroad is celery and salsa.

Okay so that's what I talk to my sister about, but you can text the hot girl you met last night and then impress her by bringing over a delicious egg bake.

See that? Multi-tasking. Bringing it all back.

Spinach and Cheese Egg Bake
makes 8 servings

8 large eggs
4 cups uncooked baby spinach
1 cup flavorful cheese of your choice (I used tomato basil cheddar)
1-2 tsp olive oil
2 Tbsp parmesan cheese
1-2 tsp everyday seasoning (I use the Trader Joe's version)

Preheat oven to 375F, and spray a baking pan with non-stick spray. I used my 6 and 3/4" x 10" Le Creuset pan, but use what you have available. Make sure to bake it thoroughly if the pan is smaller and not to overcook it if the pan is larger.

Pour olive oil into saute pan over medium heat. Sautee spinach with olive oil until just wilted. About 3 minutes. Remove from heat and set aside.

Whisk eggs.

Grate cheese (if necessary).

Place spinach on the bottom of the pan and sprinkle the cup of flavorful cheese on top of the spinach. Pour eggs on top, and combine the enitre mixture gently using a fork.

When the ingredients are combined, sprinkle the top with parmesean cheese and your everyday seasoning.

Bake for about 20 minutes or until mixture is completely set. Let cool for 5 minutes and serve! This will keep in the fridge for about three days for a quick breakfast option or snack, but mine only lasted a day and a half.

If you'r eating it as leftovers, zap a slice in the microwave for 30 seconds.