On a visit to Chicago several years ago, my friend Kalyn and I made a pilgrimage to The Spice House. We met the owner, Patricia Penzey Erd (yes, of that Penzeys family), and discovered many wonderful new-to-us herbs and spices. I bought some Greektown "Billygoat" Seasoning, probably because of the wacky name, and I've become unabashedly addicted to it. (Go to The Spice House web site to learn about the Billy Goat.) Greek seasoning combines the Mediterranean flavors of oregano, lemon peel, salt and pepper, onion and garlic. You might not think of it as a natural with your morning eggs, but in this breakfast casserole recipe, with sharp feta cheese, mild artichoke hearts, and earthy spinach, the Greek seasoning brings just the right amount of emphasis to the dish. As good as this egg casserole is to start your day, it's even better for a light supper, paired with some crusty bread.
Greek spinach, artichoke and feta egg and cheese breakfast casserole
Serves 2-3; can be multiplied.
1 Tbsp extra virgin olive oil
2 cups (tightly-packed) fresh baby spinach leaves
3 whole canned artichoke hearts, chopped
1 large scallion, minced
1 tsp Greek seasoning
1 Tbsp fresh dill weed, chopped (or 1/2 Tbsp dried dill weed), plus extra for garnish
4 large eggs, beaten
1 cup grated mozzarella cheese (I use fat-free)
1/2 cup crumbled feta (I use fat-free)
1/2 tsp fresh black pepper
Preheat oven to 375°F.
In a medium nonstick frying pan, heat the oil over low-medium heat. Add the spinach, artichokes and scallion, and cook, stirring occasionally, until the spinach leaves have wilted. Stir in the Greek seasoning, and continue to cook for 2 minutes.
Turn off the heat, and stir in the fresh dill. Remove the pan from the stove and set aside.
In a large bowl or 8-cup glass measuring cup, whisk the eggs until frothy. With a rubber spatula, stir in the shredded mozzarella and the feta, and stir to combine. Add the black pepper.
Spray a 7-inch casserole (or you can use an 8-inch square baking pan, like you'd use for brownies) with cooking spray. Distribute the cooked spinach mixture evenly in the bottom of the casserole dish.
Pour the egg mixture on top, and use a spoon to gently mix the eggs and vegetables, bringing some of the green vegetables to the surface.
Bake for 35 minutes.
Remove the casserole from the oven, and let it cool for 5 minutes before serving. Garnish with a bit of fresh dill and black pepper, to taste.
Serve hot or at room temperature. Can be made ahead and refrigerated.
More ways to use artichoke hearts:
Pasta with roasted tomatoes, artichoke hearts and shrimp (or no shrimp)
Barley, artichoke, sun-dried tomato and feta salad with zahtar dressing
Egg and cheese casserole with artichoke hearts and feta
Vegetable paella with garlic sauce
Other recipes that use these pantry ingredients:
Artichoke, kale and ricotta pie with eggs and parmesan, from Kalyn's Kitchen
Artichoke, leek, and potato frittata, from Good Life Eats
Chicken thighs with artichoke hearts and feta cheese, from Skinnytaste
Artichoke, roasted red pepper, and feta biscuits, from Two Peas & Their Pod
Lemon chicken pasta with artichokes and feta, from Cinnamon Spice and Everything Nice
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