Spinach breakfast casserole

Name: Spinach breakfast casserole Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 10 cups of cooked spinach (2 pkg frozen defrosted and drained); 12 medium eggs; 1 cup of feta cheese; 6 green onions thinly sliced; 1 onion chopped or sliced; 1 cup chopped fresh dill; 1/4 cup of whole wheat or white flour; 1/2 cup of water; Optional 1/2 cup greek no fat yoghurt; Salt and Pepper

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 6

Ingredients

10 cups of cooked spinach (2 pkg frozen, defrosted and drained)12 medium eggs 1 cup of feta cheese6 green onions, thinly sliced1 onion, chopped or sliced 1 cup chopped fresh dill1/4 cup of whole wheat or white flour1/2 cup of waterOptional 1/2 cup greek no fat yoghurtSalt and Pepper

Directions

Heat oven to 350 F. Chop your onion while the oven heats. Take a 9in x 13in pan and add 1/2 cup of water, the chopped onion and sprinkle a bit of salt over top. Put in the oven for 10-15 minutes, while you chop, defrost the remaining ingredients. When the onions are soft and translucent, take them out of the oven. The water should have evaporated. Evenly distribute the spinach, dill and green onions. Put the pan back in the oven. The goal is to dry out the spinach and veggies. This gives the most tender casserole.

While the veggies cook, beat the eggs, feta cheese and flour in a bowl. You can also add the optional yoghurt here. Season with salt and pepper. The spinach will probably take 5 minutes to lose most of it's surface moisture, once it's ready, pour the egg moisture over top the steaming vegetables and put back in the oven for another 10-15 minutes. The center will bounce back slightly when cooked.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLUETURNIPS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 297.0
Total Fat: 15.6 g
Cholesterol: 370.1 mg
Sodium: 623.0 mg
Total Carbs: 18.8 g
Dietary Fiber: 7.9 g
Protein: 25.1 g

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