Egg Casserole (Recipe)
Feb 19, 2022
Egg Casserole (Recipe)
1 teaspoon olive oil, plus more for the pan
1/2 small red onion
2 cloves garlic
1 (14-ounce) can water-packed artichokes
1 cup grape or cherry tomatoes (about 5 ounces)
1 tablespoon fresh oregano leaves
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup egg whites
1/2 ounce Parmesan cheese, finely grated (about 1/4 cup)
1 1/4 teaspoons kosher salt, divided
6 ounces baby spinach (about 6 cups)
2 cups whole or 2% milk
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with olive oil.
Prepare the vegetables and cheeses: Thinly slice 1/2 small red onion. Finely chop 2 garlic cloves. Drain and coarsely chop 1 can artichokes. Halve 1 cup grape or cherry tomatoes, or quarter if large. Finely chop 1 tablespoon fresh oregano leaves. Crumble 4 ounces 1 cup feta cheese (about 1 cup). Finely grate 1/2 ounces Parmesan cheese (about 1/4 cup).
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, 8 large eggs, egg white, 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.
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 for 35-40 minutes
Servings : 10
Ready in : 35 Minutes
Course : Breakfast, Dinner, Lunch, Main Dish
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