May 5, 2020 | Stephanie Ouellette Recipe by Egglands Best 1 teaspoon olive oil 1/2 small red onion, sliced 2 cloves garlic, finely chopped 1 (14-ounce) can water-packed artichokes, drained and chopped 6 ounces baby spinach (about 6 cups) 1 cup grape or cherry tomatoes, halved (about 5 ounces) 4 ounces feta cheese, crumbled (about 1 cup) 1/2 ounce Parmesan cheese, finely grated (about 1/4 cup) 1 tablespoon fresh oregano leaves 12 Eggland’s Best egg (large) 1 1/4 teaspoons kosher salt, divided 2 cups whole or 2% milk 1/4 teaspoon freshly ground black pepper Instructions Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9×13-inch baking dish with olive oil. Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Add the red onion and 1/2 teaspoon of the kosher salt, and cook until soft, 2 to 3 minutes. Add the garlic and artichokes and cook until the garlic is fragrant, about 1 minute. Add 6 ounces spinach (about 6 cups) and cook until just wilted about 2 minutes. Transfer the vegetables to the prepared baking dish and arrange in an even layer. Sprinkle the tomatoes and feta cheese evenly over the vegetables. Whisk the Parmesan, oregano, 12 Eggland’s Best large eggs, 2 cups whole or 2% milk, 1/4 teaspoon black pepper, and remaining 3/4 teaspoon kosher salt together in a large bowl until combined. Pour the egg mixture over the vegetables. Bake until puffed, set, and an instant-read thermometer inserted into the center reads 160°F, about 30 minutes. Let the casserole cool for 10 minutes before serving. Serves 10 Nutrition per serving: Calories 106, Fat 5.5 g, Saturated Fat 3.4 g, Cholesterol 225 mg, Sodium 306 mg, Carbohydrates 9 g, Fiber 2.8 g, Protein 6.5 g Stephanie Ouellette See Full Bio