Description
This savory bake features a tender, custardy egg base infused with the earthy notes of fresh spinach and the distinct tang of artichoke hearts. Baked until golden, it is finished with crumbled feta cheese, offering a delightful salty counterpoint to the rich, creamy texture of the dish. It presents a balanced profile, suitable for a wholesome breakfast, brunch, or light meal.
Ingredients
- 10 large eggs
- 1/2 cup milk (any kind, or half-and-half for richer)
- 10 ounces fresh spinach, roughly chopped, or 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 4 ounces crumbled feta cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for sautéing spinach if fresh)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- If using fresh spinach, heat olive oil in a large skillet over medium heat. Add spinach and cook until wilted, about 3-5 minutes. Squeeze out any excess liquid. If using frozen spinach, ensure it is thoroughly thawed and squeezed dry.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Stir in the prepared spinach and chopped artichoke hearts into the egg mixture.
- Pour the mixture evenly into the prepared baking dish.
- Sprinkle the crumbled feta cheese over the top of the bake.
- Bake for 30-35 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Remove from oven and let rest for 5-10 minutes before serving.
Notes
For a richer bake, use half-and-half or heavy cream instead of milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Consider adding a pinch of red pepper flakes to the egg mixture for a subtle warmth.
This bake can be prepared ahead of time. Assemble all ingredients in the baking dish, cover, and refrigerate overnight. Add 5-10 minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 220
- Fat: 13g
- Carbohydrates: 8g
- Protein: 18g