Description
This Spinach Artichoke Tomato Casserole is a delightful and savory baked dish combining fresh spinach, tangy artichoke hearts, sun-dried tomatoes, and creamy cheese. Perfect for a nourishing breakfast, brunch, or light dinner, this recipe offers a flavorful and colorful meal that’s easy to prepare and sure to please a crowd.
Ingredients
Vegetables and Aromatics
- 4 cups packed fresh spinach leaves
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
Wet Ingredients
- 1 tablespoon olive oil
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
Cheese and Seasoning
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley, basil, or chives
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside for easy assembly later.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for about 2 minutes until soft and fragrant. Then add the spinach and garlic, cooking until the spinach wilts, approximately 3 minutes. Remove the skillet from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Assemble Vegetable Layer: Transfer the sautéed vegetable mixture evenly into the prepared baking dish, spreading it out to form a uniform layer.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, cottage cheese, and milk until fully combined. Season this mixture with salt and pepper to your liking.
- Combine and Add Cheese: Pour the egg mixture evenly over the vegetables in the baking dish. Gently stir to incorporate the vegetables slightly with the eggs without disturbing the layers too much. Sprinkle the crumbled feta cheese evenly on top of the casserole.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the eggs are set and the edges become lightly golden. Once baked, remove from oven and let it sit for 5 minutes to cool slightly.
- Garnish and Serve: Garnish the casserole with freshly chopped parsley, basil, or chives to add a burst of fresh flavor and color. Cut into squares and serve warm for the best taste.
Notes
- Make sure to drain and chop the artichoke hearts and sun-dried tomatoes well to maintain texture balance in the casserole.
- You can substitute the cottage cheese with ricotta for a creamier texture.
- For a vegetarian version, this recipe is already suitable as it contains no meat.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Feel free to add other fresh herbs or a pinch of red pepper flakes for extra flavor.
