Spinach, Feta, and Artichoke Breakfast Bake
Ingredients
-
1
10-ounce package
frozen chopped spinach, thawed
-
½
cup
scallions, finely chopped
-
¾
cup
chopped artichokes, from canned, drained and patted dry
-
⅓
cup
diced red pepper
-
1
clove
garlic, minced
-
1
tablespoon
fresh dill, chopped
-
8
large
eggs
-
4
large
egg whites
-
¼
cup
fat free milk
-
2
tablespoons
grated parmesan cheese
-
1¼
teaspoon
kosher salt
-
¼
teaspoon
ground pepper
-
½
cup
crumbled feta cheese
Instructions
- Preheat the oven to 375°F and spray a 9 x 13 casserole dish with nonstick spray.
- In a small bowl, combine spinach, scallions, artichoke, red pepper, garlic, and dill, then pour into the casserole dish spreading evenly.
- In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt, and pepper, then mix in feta cheese and pour over the vegetables.
- Bake until a knife inserted near the center comes out clean, about 32 to 35 minutes.
- Let stand for 8 to 10 minutes before cutting into 8 pieces.
Nutrition Facts (estimated)
Servings
8
Calories
128
Total fat
7g
Total carbohydrates
4g
Total protein
11g
Sodium
439mg
Cholesterol
196mg
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