Name: Spinach, Artichoke, and Feta Breakfast Bake
Total time: 1 h
Yield: 8 servings
Ingredients: 1 (10 oz) package spinach, thawed, excess liquid squeezed out; 1/2 cup scallions, finely chopped; 3/4 cup artichokes, drained, patted dry; 1/3 cup red pepper, diced; 1 clove garlic, minced; 1 tbsp dill, fresh, chopped; 8 large eggs, large; 4 large egg whites, large; 1/4 cup milk, fat free; 2 tbsp parmesan cheese, grated; 1 1/4 tsp kosher salt; 1/4 tsp black pepper, ground; 1/2 cup feta cheese, crumbled

Estimate, per serving

Cal: 128
Protein: 11g
Carbs: 4g
Fat: 7g
Sodium: 439mg
Fiber: 1g

Ingredients

spinachthawed, excess liquid squeezed out: 3/4 (10 oz) package
scallionsfinely chopped: 3/8 cup
artichokesdrained, patted dry: 0.56 cup
red pepperdiced: 1/4 cup
garlicminced: 1 clove
dillfresh, chopped: 3/4 tbsp
eggslarge: 6 large6 flax eggs (8 tbsp ground flaxseed + 24 tbsp water)
egg whiteslarge: 3 large3 flax eggs (4 tbsp ground flaxseed + 12 tbsp water)
milkfat free: 0.19 cup
parmesan cheesegrated: 1 1/2 tbsp
kosher salt: 0.94 tsp
black pepperground: 0.19 tsp
feta cheesecrumbled: 3/8 cup

Method

01Preheat oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
02Combine spinach, scallions, artichokes, red pepper, garlic, and dill in a small bowl. Spread evenly in the casserole dish.
03Whisk eggs, egg whites, milk, parmesan, salt, and pepper in another bowl. Stir in feta and pour over vegetables.
04Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.34 min
05Let stand 8 to 10 minutes before cutting into 8 pieces.9 min

Fits

Vegetarian
Gluten-free