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Ingredientes
- 2 Tbsp. unsalted butter plus
- 2 tsp unsalted butter
- 3/4 c. minced yellow onions
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 tsp chopped garlic
- 1 lb button mushrooms wiped clean,
- Â Â and sliced
- 2 pkt frzn minced spinach - (10 ounce ea) thawed, squeezed dry
- 2 can artichoke hearts - (14 ounce ea) liquid removed, quartered
- 1 ct ricotta - (15 ounce)
- 1 c. grated monterey jack
- 1/2 c. crumbled feta
- 6 x Large eggs
- 1/8 tsp nutmeg
- 1/4 c. dry bread crumbs
- 1/2 c. Parmesan
Direcciones
- Preheat oven to 350 degrees. Lightly grease a 9- by 13-inch glass baking dish with 2 tsp. of the butter and set aside.
- In a large skillet, heat the remaining butter over medium-high heat. Add in the onions, 1/4 tsp. salt, and 1/4 tsp. freshly grnd black pepper, and cook, stirring, till soft, about 3 min. Add in the garlic and cook, stirring, for 30 seconds. Add in the mushrooms and cook till they give up their liquid, about 5 min. Remove from the heat.
- In a large bowl, combine the spinach, artichoke hearts, mushroom mix, ricotta, jack, and feta, and toss to combine.
- In a separate bowl, beat the Large eggs, nutmeg, remaining 1/4 tsp. salt and 1/4 tsp. pepper. Add in to the spinach mix. Add in the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake till the casserole is hard and the top is golden brown, about 45 to 50 min.
- Remove from the oven and serve.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 10 servings | |
| Calories 205 | |
| Calories from Fat 124 | 60% |
| Total Fat 14.09g | 18% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 500mg | 21% |
| Potassium 310mg | 9% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.76g | 1% |
| Protein 13.56g | 22% |
