Deliciously Different

Spinach, Feta, and Artichoke Breakfast Bake

June 28, 2017 Print

Ingredients & Directions

1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out
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
1 teaspoon kosher salt
¼ teaspoon ground pepper
½ cup crumbled feta cheese

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Spray a casserole dish with nonstick pray. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill.
Pour into the casserole dish spreading evenly.
In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.

Recipe adapted by Blog Chefs from Skinny Taste

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