Description
This mouthwatering spinach artichoke casserole is a delicious and nutritious dish that’s perfect for anyone looking to boost their brain power. Packed with tender spinach, savory artichokes, colorful veggies and delicious eggs, the casserole is rich in flavor and wholesome ingredients that will leave you feeling satisfied and energized. Whether you’re looking for a delicious breakfast, an easy weeknight meal or a healthy side dish to bring to a potluck, this spinach artichoke casserole is sure to impress!
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 4 oz. fresh spinach, chopped small
- 1 can (14 oz) artichoke hearts, drained and chopped small
- 6 eggs
- 1 cup cheese, grated
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Serve with green onion, cherry tomatoes, avocado.
Instructions
- Cook the onion and garlic in coconut oil for 5 minutes.
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Add the red bell pepper, spinach, chili powder, sea salt, onion powder and black pepper.
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Cook for 3 more minutes on low heat and stir often. Add a bit of water if the mixture doesn’t have enough moisture and there is a risk of it sticking to the pot.
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In a separate medium-sized bowl, crack and beat 6 eggs.
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Transfer the veggie mixture to a greased 9×13” oven-proof dish.
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Mix the artichoke hearts into the veggie mixture.
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Pour the eggs over the casserole and then sprinkle the cheese on top.
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Bake for 40 minutes at 350 F until the cheesy top is golden brown.
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Serve right away, with avocado slices, cherry tomatoes and green onions.
Enjoy!
Notes
The oven-proof dish I am using is one of my favourites as it has a matching lid that makes it easy to store in the fridge. Caution: do not use the lid in the oven as it’s made of plastic and it will melt.
This dish is very similar to the one I use.