This recipe for Egg and Cheese Casserole with Artichoke Hearts and Feta makes a delicious lunchtime treat for the family
1 small onion, diced
1/2 red bell pepper, diced
1 250g box (approximately 2-1/4 cups) frozen artichoke hearts, mostly defrosted, roughly chopped
8 large eggs
2 Tbsp milk (I use nonfat skim milk)
1-1/2 cups shredded cheese
1/2 cup crumbled feta cheese
2 tsp dried oregano
1/2 tsp fresh black pepper
Preheat oven to 190C. Spray a casserole dish with cooking spray (I used a 12-cup glass casserole, but a smaller dish would be fine.), and set aside.
In a large glass bowl or measuring cup, combine the onion, bell pepper and artichoke hearts. Microwave on HIGH for 3 minutes. Remove from the microwave and transfer the vegetables to the casserole dish. Let them cool slightly while you prepare the rest of the ingredients.
In a large mixing bowl, beat the eggs until slightly frothy. Add the milk, and beat to incorporate. With a rubber spatula, stir in the cheeses, oregano and black pepper.
Pour the egg mixture over the vegetables. Use the spatula to stir gently, bringing some of the vegetables to the surface.
Bake, uncovered, for 35-40 minutes, until a toothpick inserted in the center of the casserole comes out nearly clean. Remove from the oven, and allow the casserole to sit for 5 minutes before serving.
Serve hot or at room temperature. When the casserole is completely cool, pack the leftovers into individual portions for breakfast during the week.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.