Spinach breakfast casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach breakfast casserole calories by ingredient
Introduction
Delicious Spinach,dill and feta egg casserole. Could be a quiche but I like to bake it in a 9in x 13in pan. I cut it into 6 big squares. Delicious Spinach,dill and feta egg casserole. Could be a quiche but I like to bake it in a 9in x 13in pan. I cut it into 6 big squares.Number of Servings: 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
Tips
If the veggies had too much liquid, the middle will have a small pool of water. It's okay to pull this out when it is slightly underdone as it will continue to cook while it rests on the stove.
You can add some grated Parmesan on top to make it lovely for company. I like to serve it with a large green salad, tzaziki dip and pita wedges.
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.
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.