Sunday, October 15, 2017

Spinach and Artichoke Egg Bake

Yield: 2-3 servings

1 tbsp olive oil
1/2 onion, finely diced
2 cloves garlic, minced
2 cups spinach
1 cup artichoke hearts, chopped
1 tbsp fresh basil, chopped
1/2 tsp dried oregano
pinch red pepper flakes
salt and pepper
6 eggs
3 tbsp almond milk

1. Preheat oven to 350F. Line a loaf pan or 8-inch cake pan with parchment paper and set aside.
2. In a large skillet, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes.
3. Add garlic and spinach and cook for an additional 2 minutes, until spinach is wilted.
4. Stir in artichoke hearts and herbs and spices.
5. Pour mixture into prepared pan and spread out evenly.
6. In a medium bowl, whisk together eggs and almond milk. Pour over vegetables.
7. Bake for 25 to 30 minutes, or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into pieces and serve warm.

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