Recipe from Skinnytaste.com
Husband-Tested
in Alice’s Kitchen
Servings: 8
The ingredients can be prepared in advance and baked
later. This dish can be baked and then
frozen for another time.
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
1/3 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
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.
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.
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.
Nutritional
Information: Portion Size: 1/8th slice • Points +: 3
• Smart Points: 4
Calories: 128 • Fat: 7 g • Saturated Fat: 3 g • Protein: 11 g • Carb: 4 g • Fiber: 1 g
Sugar: 1 g • Sodium: 439 mg • Cholesterol: 196 mg
Calories: 128 • Fat: 7 g • Saturated Fat: 3 g • Protein: 11 g • Carb: 4 g • Fiber: 1 g
Sugar: 1 g • Sodium: 439 mg • Cholesterol: 196 mg
Spinach, Feta, and Artichoke Breakfast Bake served with Slow Cooker Pinto Beans & Grapes |
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