SPINACH & ARTICHOKE CASSEROLE
INGREDIENTS
- 1 T Olive oil
- 1/2 Onion (yellow) (diced)
- 2 Garlic (cloves) (minced)
- 6 C Spinach (packed fresh)
- 1 1/2 C Artichoke hearts (packed in water & drained) (chopped)
- 1/4 t Oregano (dried)
- 1 T Basil (fresh) (finely chopped)
- Red pepper (Dash) (crushed)
- Salt & black pepper (to taste)
- 1 1/2 C Mozzarella cheese (shredded) (divided)
- 1/4 C Parmesan cheese (grated) ( 2 t divided)
- 8 Eggs (large)
- 3 T Almond Milk
- Chopped basil, for garnish, if desired
DIRECTIONS
- Pre-heat oven to 350 degrees F.
- Spray a 2-quart baking dish with nonstick cooking spray & set aside.
- In a large skillet, heat olive oil over high heat.
- Add the onion & cook until tender (3 minutes).
- Add the garlic & cook (2 minutes).
- Stir in the spinach & cook until wilted (3-4 minutes).
- Stir in the chopped artichoke hearts.
- Add dried oregano, fresh basil & crushed red pepper.
- Season with salt & black pepper (to taste)
- Pour mix into prepared pan & spread out evenly.
- Sprinkle 1 C of the mozzarella cheese & 1/4 C Parmesan cheese over the mix.
- In a medium bowl, combine eggs & milk & whisk well
- Pour eggs over vegetables & cheese.
- Top with remaining 1/2 C of mozzarella cheese & 1 T Parmesan cheese.
- Sprinkle additional chopped basil over the top, if desired.
- Bake for 30 - 35 minutes or until eggs are set & slightly golden around the edge
- A Knive inserted into the center should come out clean.
- Remove from the oven & let cool for 10 minutes & cut into squares & serve warm.
NOTE
If you want to make this dairy-free use your favorite dairy-free cheese!
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