Mediterranean Breakfast Casserole

I couldn’t sleep last night.  Sometimes I have insomnia so at around 6:30 this morning I decided to put together a breakfast casserole for my family and make my first video for the site.  Digging through the refrigerator I realized that I had some great Mediterranean ingredients on hand so I got motivated and cooked this.  The great thing about it is that you could easily substitute other veggies or other cheeses … whatever you have in the frig.  The way that I made it, it’s vegetarian but it would be wonderful with some cooked bacon, sausage or ham (or whatever you like).

Mediterranean Breakfast Casserole
skinnymerecipes.com
Serves: 8, Calories 101, Fat 6 g, Sat Fat 2 g, Carbs 3 g, Fiber 1 g, Net Carbs 2 g, Sugars 1 g, Protein 10 g, WW PP: 3 pts. WW SP: 3 pts.

Ingredients:

• 8 large eggs
• 4 large egg whites
• 1/4 cup almond milk (no sugar original / not vanilla)
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon sea salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon garlic powder
• 1/2 cup feta cheese, crumbled
• 4 oz fresh baby spinach
• 1/2 cup green onions (whites and greens)
• 4 artichoke hearts, chopped (canned in water)
• 2 Roma tomatoes, diced – no juice
• 2/3 cup mushrooms, sliced
• 2 garlic cloves, minced

Directions:

Preheat oven to 375 degrees F.

In a mixing bowl, whisk together eggs, egg whites, milk, parmesan, oregano, salt, pepper and garlic powder.  Mix in feta cheese.  Set aside.

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.

Bake for 30 minutes.  Let stand for 10 minutes before cutting.

Mediterranean Breakfast Casserole

 

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Author: Donna Anthony

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

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