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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach, Feta, and Artichoke Breakfast Bake Recipe

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This recipe for Spinach, Feta, and Artichoke Breakfast Bake is from Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1 cup of half and half or evaporated milk
2 tablespoons grated parmesan cheese
1 1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
3/4 cups crumbled feta cheese
Directions:
Directions:
1.Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.

2. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill.

3. Pour into the casserole dish spreading evenly.

4. In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.

5. 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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