Attack of the Mizuna, Part III
Everyone knows my love of all things egg, so I had been trying to figure out for a while now how to bring an egg dish to work. And the mini frittatas were just the start. I either eat the baked egg dish at room temp or I heat it up in the microwave. If it’s enough as is, I go with just the egg, or at times, I add a side salad. Oh, how this will triple my egg consumption. Does anyone have tricks on how to combat cholesterol?
Tomato and Mizuna Egg Bake
With the leftover tomato from this broiled recipe, I chopped up the slices of tomato with mizuna and cheese, an additional yellow tomato and added it in to a whipped egg (3) and milk mixture, combined with salt and pepper. Bake at 350 for 45-ish minutes. If saving for next day’s lunch – let get to room temp before refrigerating.