Here’s a delightful and nutritious recipe for Spinach Artichoke Tomato Casserole that’s perfect for breakfast, brunch, or as a light dinner option. Loaded with fresh vegetables and protein-packed eggs, this dish is both satisfying and full of flavor. Let’s dive into the details of making this delicious casserole!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 9
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 210
- Protein: 14g per serving
- Carbohydrates: 8g per serving
- Fat: 14g per serving
- Fiber: 2g per serving
- Sugar: 2g per serving
- Sodium: 450mg per serving
Why Make This Spinach Artichoke Tomato Casserole
This Spinach Artichoke Tomato Casserole is a fantastic choice for anyone looking to add more vegetables to their diet while enjoying a hearty meal. The combination of fresh spinach, flavorful artichoke hearts, and sweet sun-dried tomatoes creates a delicious medley that awakens your taste buds. It’s also a versatile dish that can be served at any time of day, making it perfect for everything from weekend brunches to easy weeknight dinners. Plus, it’s simple enough to whip up even for a novice cook!
How to Make Spinach Artichoke Tomato Casserole
Ingredients:
- 4 cups packed fresh spinach leaves
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, basil, or chives for garnish
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set it aside.
Step 2: Sautéing Vegetables
Heat the olive oil in a large skillet over medium-high heat. Sauté the minced shallot for about 2 minutes until it becomes translucent. Add the fresh spinach and minced garlic; cook until the spinach wilts, which should take around 3 minutes. Once done, remove the skillet from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season the mixture with salt and freshly ground black pepper according to your taste.
Step 3: Combining Ingredients
Transfer the vegetable mixture evenly into the prepared baking dish. In a large mixing bowl, whisk together the eggs, cottage cheese, and milk. Season the egg mixture with salt and black pepper to taste, ensuring that it’s well-combined. Pour this egg mixture over the vegetable layer in the baking dish. Gently stir to combine everything.
Step 4: Baking and Cooling
Sprinkle the crumbled feta cheese evenly on top of the casserole. Bake in the preheated oven for 30 to 40 minutes until the eggs are set and the edges turn a lovely golden color. Once baked, let the casserole cool for about 5 minutes. Just before serving, garnish with chopped fresh herbs of your choice.
How to Serve Spinach Artichoke Tomato Casserole
Spinach Artichoke Tomato Casserole can be served warm or at room temperature, making it a great meal-prep option. Pair it with a side salad for lunch, or serve it alongside crusty bread for a wholesome dinner. For brunch gatherings, offer it with fresh fruit and mimosas for a lovely spread!
How to Store Spinach Artichoke Tomato Casserole
This casserole can be stored in the refrigerator for up to 3 days. Allow it to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Reheat individual portions in the microwave or heat the whole casserole in the oven at 350°F until warmed through.
Expert Tips for Perfect Spinach Artichoke Tomato Casserole
- Use fresh, high-quality ingredients for a delicious flavor boost.
- Feel free to swap out the cottage cheese for ricotta if you prefer a creamier base.
- For a spicier kick, add red pepper flakes to the vegetable mixture.
- Make it gluten-free by ensuring all ingredients are certified gluten-free, especially any packaged products.
- You can add other vegetables such as bell peppers or zucchini for extra nutrition and flavor.
Delicious Variations
- Cheesy Spinach Variation: Add shredded mozzarella or cheddar cheese to the egg mixture for an extra cheesy experience.
- Meat Lovers Option: Fold in cooked and crumbled sausage or bacon bits for a protein-rich version.
- Mediterranean Twist: Include olives and marinated artichokes for a Mediterranean flair.
Frequently Asked Questions
-
Can I use frozen spinach?
Yes, frozen spinach can be used! Just make sure to thaw and drain it thoroughly to remove excess moisture. -
What kind of milk should I use?
Any milk works well, including whole milk, low-fat, or even non-dairy milk such as almond or oat milk. -
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole a day ahead, cover, and refrigerate it. Bake it fresh when you’re ready to serve. -
How can I tell when the casserole is done?
The casserole is done when the center is firm to the touch and the edges are lightly golden. You can also insert a toothpick in the center; it should come out clean. -
What is the best way to reheat leftovers?
You can reheat it in the microwave for individual servings or place the whole casserole in the oven at 350°F until warmed through (about 15-20 minutes).
Conclusion
The Spinach Artichoke Tomato Casserole is a wonderful recipe that balances nutrition and taste effortlessly. Its vibrant colors and savory flavors make it not only appealing to the eye but also incredibly satisfying to eat. Perfect for any time of day, this casserole is sure to become a family favorite. Give it a try and enjoy the wholesome goodness!
