Monday, January 25, 2016
Breakfast Egg Veggie Casserole
1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out
3/4 cup chopped artichokes (from canned), drained and patted dry
1 diced red or green pepper
1 clove garlic, minced
8 large eggs
4 large egg whites
1/4 cup fat free milk
2 tablespoons grated parmesan cheese
1 1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 cup crumbled feta cheese
1 diced yellow onion
2/3 cup diced button mushrooms
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, onion, artichoke, mushrooms, peppers, and garlic. 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.