Spinach, Feta and Artichoke Breakfast Bake

By commercecook

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed, all excess water removed
• 1/2 cup scallions, finely chopped
• 3/4 cup chopped artichokes (from cam, not marinated) drained and patted dry
• 1/3 cup diced red pepper
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 8 eggs
• 4 large egg whites
• 1/4 cup fat free milk
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 cup crumbled feta

Details

Adapted from Www.skinnytaste.com

Preparation

Step 1

Preheat the oven to 375 degrees. Spray a 9x13 pan with oil.

In a small bowl combine spinach, scallions, artichokes, red pepper, garlic and dill. Evenly spread in the casserole dish. (Cover and put in the refrigerator if cooking the next day.)

In another bowl, whisk together the eggs, egg whites, milk, Parmesan, salt and pepper. (If cooking the next day, put in the refrigerator)

When ready to cook, sprinkle the feta over the vegetables. Pour the egg mixture over all. Bake 32-35 minutes. Let stand 8 to 10 minutes before cutting.