Spinach Artichoke Egg Casserole


1 tablespoon olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
6 cups packed fresh spinach
1 1/2 cups chopped jarred artichoke hearts (packed in water and drained)
1/4 teaspoon dried oregano
1 tablespoon finely chopped fresh basil
Dash of crushed red pepper
Salt and black pepper, to taste
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, plus 2 tablespoons, divided
8 large eggs
3 tablespoons Almond Breeze Original Almond Milk
Chopped basil, for garnish, if desired

View the full recipe: Two Peas and Their Pod

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