Wednesday, June 22, 2016

Spinach, Feta, and Artichoke Breakfast Bake

Recipe from
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.

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.

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

Spinach, Feta, and Artichoke Breakfast Bake
served with Slow Cooker Pinto Beans & Grapes

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