Greek-Style Breakfast Casserole
Serving Size / Yield
- 1 Tbs. oil
- 2 C. fresh baby spinach leaves
- 3 whole canned artichoke hearts, chopped
- 1 large scallion, minced
- 1 tsp. Greek seasoning
- 1 Tbs. fresh dill weed, chopped
- 4 large eggs, beaten
- 1 C. grated mozzarella cheese
- 1/2 C. crumbled feta
- 1/2 tsp. pepper
Heat the oven to 375 degrees. Heat oil in a frying pan over low-medium heat. Add the spinach, artichokes, and scallion. Cook, stirring occasionally, until the spinach has wilted. Add the Greek seasoning and cook for 2 more minutes. Turn off the heat and add the fresh dill. Remove the pan from the stove and set it aside.
In a bowl, whisk the eggs until frothy and stir in the mozzarella and feta. Stir to combine and add pepper. Grease a casserole dish and and lay the cooked spinach in the bottom. Pour the egg mixture on top and stir gently to bring some of the greens to the top. Bake for 35 minutes. Let cool for 5 minutes before serving.