Spinach, Feta and Artichoke Breakfast Bake
Makes: 8, 1/8th slices
1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out
1/2 cup scallions, finely chopped
3/4 cup chopped artichokes (from canned), drained and patted dry
½ cup chopped sundried tomatoes
1/3 cup diced red pepper
1 clove garlic, minced
1 tablespoon oregano, chopped
8 large eggs
4 large egg whites
1/4 cup fat free milk
2 tablespoons grated parmesan cheese
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/2 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 spray. In a small bowl combine spinach, scallions, artichoke, sundried tomatoes, red pepper, garlic and oregano. 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.
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
Adapted from SkinnyTaste