Description
The Spinach Artichoke Tomato Casserole combines the earthy flavors of spinach and artichokes with the sweetness of sun-dried tomatoes, all enveloped in creamy eggs and cottage cheese.
Ingredients
Scale
- 4 cups packed fresh spinach leaves
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, basil, or chives for garnish
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a large skillet, heat olive oil and sauté shallot until translucent. Add spinach and garlic, cooking until wilted. Stir in artichokes and sun-dried tomatoes, seasoning with salt and pepper.
- In a mixing bowl, whisk together eggs, cottage cheese, and milk. Season with salt and pepper.
- Pour the vegetable mixture into the baking dish, then add the egg mixture and stir lightly. Sprinkle feta on top.
- Bake for 30-40 minutes until eggs are set and edges are golden brown. Let cool, then garnish with herbs.
Notes
This casserole can be prepared in advance and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
Nutrition
- Calories: 250 kcal
- Sodium: 450 mg
- Protein: 14 g