Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
Wednesday, June 22, 2016
Spinach, Feta, and Artichoke Breakfast Bake
Recipe from Skinnytaste.com
in Alice’s Kitchen
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
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.
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.
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