Spinach Mushroom & Artichoke Casserole

Ingredients

• 1 cup onion, raw, chopped
• 1 tsp black pepper, ground
• 2 cloves garlic, raw
• 1 ½ cup mushroom, raw, pieces or slices
• 3 ½ cup spinach, baby
• 1 cup artichoke hearts
• 1 cup ricotta cheese, nonfat
• 4 oz feta cheese, reduced fat, crumbled
• ¼ cup parmesan cheese, shredded
• 5 large eggs, whole
• 1/8 tsp nutmeg, ground
• ¼ cup panko bread crumbs, gluten free

Instructions

1. Preheat oven to 375°.
2. In a large skillet, sauté onions, black pepper and chopped garlic.
3. Add mushrooms and spinach and cook until spinach wilts and mushrooms release liquid.
4. Remove from heat, drain excess liquid and let cool.
5. In a large bowl mix quartered artichoke hearts, ricotta and feta cheese.
6. In a separate bowl, beat eggs, add nutmeg.
7. Add to eggs with cheese and spinach/mushroom mixture.
8. Stir in bread crumbs and transfer to baking dish.
9. Bake casserole for 35-40 minutes.
10. Top with parmesan cheese and bake another 10-15 minutes or until firm and golden.
11. Makes a great breakfast casserole or a light lunch or dinner. Also freezes well.

Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.