Mediterranean Breakfast Casserole
 
 
Author:
Serves: 8
Ingredients
  • 8 large eggs
  • 4 large egg whites
  • ¼ cup almond milk (no sugar original / not vanilla)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • ½ cup feta cheese, crumbled
  • 4 oz fresh baby spinach
  • ½ cup green onions (whites and greens)
  • 4 artichoke hearts, chopped (canned in water)
  • 2 Roma tomatoes, diced - no juice
  • ⅔ cup mushrooms, sliced
  • 2 garlic cloves, minced
Directions
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, whisk together eggs, egg whites, milk, Parmesan, oregano, salt, pepper and garlic powder.  Mix in feta cheese.  Set aside.
  3. Spray 9 x 13 baking pan with cooking spray.  Layer spinach, green onions, artichoke, tomatoes, mushrooms and garlic.  Pour egg mixture over veggies.  Shake casserole dish a couple of times to evenly distribute egg mixture.
  4. Bake for 30 minutes.  Let stand for 10 minutes before cutting.
Nutrition Information
Serving size: ⅛ th Calories: 101 Carbohydrates: 3 Fiber: 1 Net Carbs: 2 Sugars: 1 Protein: 10 Fat: 6 Saturated Fat: 2 Weight Watchers Points Plus: 3 Weight Watchers SmartPoints: 3
Recipe by Skinny Me Recipes at http://skinnymerecipes.com/mediterranean-breakfast-casserole/