Mediterranean Egg Casserole
Ingrediënten
- 1 tablespoon vegetable oil
- ¼ cup chopped red onion
- ½ cup chopped red bell pepper
- 1 tablespoon finely chopped garlic
- 2 cups packed fresh baby spinach leaves coarsely chopped
- 6 cups cubed 1 inch baguette
- 1½ cups crumbled feta cheese 6 oz
- ½ cup shredded Parmesan cheese 2 oz
- 1 jar 6 oz marinated artichoke hearts, well drained, coarsely chopped
- ⅓ cup pitted kalamata olives halved
- ¼ cup sun-dried tomatoes in oil drained, chopped
- 10 eggs
- 2 cups milk
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Instructies
- Heat oven to 350°F.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 8-inch nonstick skillet, heat oil over medium heat.
- Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened.
- Add spinach; cook about 1 minute or until it begins to wilt.
- In baking dish, layer half of the baguette pieces, 1 cup of the feta cheese, ¼ cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomatoes.
- Top with remaining baguette pieces and remaining ½ cup feta cheese.
- In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.
- Pour over bread mixture, pressing down slightly.
- Sprinkle with remaining ¼ cup Parmesan cheese.
- Bake uncovered 40 to 45 minutes or until golden brown and center is just set.
- Let stand 15 minutes before serving.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can assemble this casserole as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.Kitchen Secrets
Arugula or baby kale would also work as a substitute for spinach in this recipe.--------------------------------------------------------------------------------------------------
