Spinach, Feta, and Artichoke Breakfast Bake

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• 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, chopped or 50g

• 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

  Shredded

  2 tbsp or 10g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Preheat the oven to 375°F and spray a 9x13 inch baking dish with cooking spray.
2. In a small bowl, combine the chopped spinach, scallions, artichokes, red bell pepper, garlic, and dill. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the eggs, egg whites, milk, Parmesan cheese, salt, and pepper. Stir in the crumbled feta cheese and pour the mixture over the vegetables in the baking dish.
4. Bake in the preheated oven for 32 to 35 minutes, or until a knife inserted near the center comes out clean. Let the bake stand for 8 to 10 minutes before slicing into 8 pieces.
5. Serve and enjoy your breakfast bake.

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