Spinach, Feta, and Artichoke Breakfast Bake

Ingredients

• Spinach

  Raw

  1 package (10 oz) or 284g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  ¾ cup hearts or 126g

• Red bell pepper

  Sweet, raw

  ⅓ cup, sliced or 31g

• Garlic

  Raw

  4 cloves, minced or 12g

• Dill

  Fresh

  1 tbsp or 0.6g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Egg white

  Raw, fresh eggs

  4 large or 132g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Preheat the oven to 375 degrees F and spray a 9x13 inch baking dish with oil.
2. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic, and dill. Pour into the casserole dish spreading evenly.
3. In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt, and pepper. Mix in feta cheese and pour over vegetables.
4. 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.
5. Enjoy!
6. Recipe inspired by: http://www.skinnytaste.com/2015/12/spinach-artichoke-and-feta-breakfast.html

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