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
