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List of ingredients
1 package (10 ounces) frozen chopped spinach, thawed
1 box (9 ounces) frozen artichoke hearts, thawed (see Tip)
¾ cup chopped, sun-dried tomatoes
1 tablespoon of extra virgin olive oil
2 garlic cloves, minced
½ teaspoon minced red pepper
1 teaspoon grated lemon zest
2 cups low-fat milk
5 large eggs
1 cup crumbled feta cheese
12 ounces rustic whole wheat bread, cut into 1-inch pieces (about 8 cups)
Place the spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed spinach and artichoke hearts in a medium bowl.
Cook the tomatoes, oil, garlic, minced red pepper, and lemon zest in a small skillet over low heat, stirring frequently, until fragrant and garlic is browned, 3 to 4 minutes. Add the spinach mixture.
Preheat oven to 350 degrees F.
Whisk the milk and eggs in a large bowl. Add the mixture of spinach, feta cheese and bread. Mix gently until the bread absorbs the milk mixture. Place the mixture in a 13-by-9-inch glass or ceramic baking dish. Let stand at room temperature for 20 to 30 minutes.
Bake until firm and golden brown in dots, about 35 minutes. Let stand 5 to 10 minutes before serving.
Tip: If you can't find frozen artichoke hearts, you can use preserves, although they are higher in sodium. Rinse and squeeze dry before using.
Serving Size: About 1 Cup Per Serving: 277 Calories; 9.9 g of total fat; 4.5 g of saturated fat; 136 mg of cholesterol; 498 mg sodium. 542 mg of potassium; 30.5 g of carbohydrates; 4.8 g fiber; 6 g of sugar; 14.4 g of protein; 4747 IU of vitamin a iu; 5 mg of vitamin c; 127 mcg of folate; 258 mg of calcium; 2 mg of iron; 62 mg of magnesium; Exchanges:
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1 1/2 starch, 1 1/2 vegetable, 1 medium fat protein, 1/2 fat
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