Eat well feel good

Spinach, Feta & Artichoke Tater Tot Casserole

High-Protein Sesame-Free Vegetarian Nut-Free Gluten-Free

Ingredients

12 large eggs

2/3 cup half-and-half

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried dill

¼ teaspoon ground pepper

2 cups frozen quartered artichoke hearts, thawed and squeezed dry

1½ cups frozen chopped spinach, thawed, drained, and squeezed dry

½ cup frozen diced onions

½ cup crumbled feta cheese

13 ounces frozen potato tots (about 3 cups), thawed

¼ teaspoon salt

Directions

1. Preheat oven to 350°F. Coat a 7-by-11-inch casserole dish with cooking spray. Whisk eggs, half-and-half, garlic powder, oregano, dill and pepper together in the prepared dish until thoroughly combined. Scatter artichoke hearts, spinach and onions over the egg mixture; sprinkle evenly with feta. Arrange potato tots over the feta in a single layer, leaving about ¼ inch between each tot.Combine oil, lemon juice, chives, honey, mustard, and salt in a small bowl or in a jar with a tight-fitting lid. Whisk or shake well.
2. Cover with foil and bake until the middle is just set and the edges are slightly golden brown, 50 to 55 minutes. Sprinkle with salt before serving.