SPINACH, FETA, AND ARTICHOKE BREAKFAST BAKE

By sretzlaff

NUTRITION INFORMATION
Yield: 8 servings, Serving Size: 1/8th slice

Amount Per Serving:
Freestyle Points: 1
Points +: 3
Calories: 128 calories
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 196mg
Sodium: 439mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Protein: 11g

Ingredients

• 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
• 1/3 cup diced red pepper
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 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

Details

Preparation time 10mins
Cooking time 45mins
Adapted from

Preparation

Step 1

Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
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.