Description
A simple addition of the zesty Berebere Ethiopian style spice blend adds great flavor to this easy breakfast dish! Mix, pour, and multi-task while your egg bake cooks in the oven.
Ingredients
Scale
- butter
- 1 cage free or farm fresh egg
- 1 tablespoon frozen, chopped spinach
- 1 teaspoon milk
- 1/8 teaspoon Berebere Ethiopian style spice blend (see link at top of the post for details on the one I used)
- pinch of salt
- a bit of fresh-ground pepper
Instructions
- Pre-heat oven to 350 degrees F and rub inside of small, individual-sized baking dish with butter (or brush with melted butter).
- Combine egg, milk, Berebere spice blend, salt, and pepper in a bowl and whisk together. Add spinach and mix in.
- Evenly distribute egg mixture to individual casserole dish(es). Bake until edges are golden brown and egg is set in the middle, about 16-18 minutes (depending oven temperature, etc.).
- Note: I used a toothpick to check doneness, sort of like you would for cake.
- Remove from oven and let sit for a couple minutes till it’s safe to eat. Enjoy!
