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
- 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.
- 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.
