2025: A New Year Of New Habits
As we enter into a new year filled with opportunities, growth, and resolutions, it is important to take the time to plan new healthy habits to set yourself up for success.
Recipe of the Week 1/22: Spinach, Feta, and Artichoke Breakfast Bake
Yields 8 Servings
Ingredients:
1 10-ounce package frozen chopped spinach, thawed, all excess liquid squeezed out
1/2 cup scallions, finely chopped
3/4 cup chopped artichokes, from canned, drained and patted dry
1/3 cup diced red pepper
1 clove garlic, minced
1 tablespoon fresh dill, chopped
8 large eggs
4 large egg whites
1/4 cup fat free milk
2 tablespoons grated parmesan cheese
1 1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 cup crumbled feta cheese
Directions:
- Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
- In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
- In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
- Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
- Let stand 8 to 10 minutes before cutting into 8 pieces.
Meal Plan Check Boxes:
1.5 Proteins
1 Fat
1 Vegetable
Nutritional Facts: 1/8th slice, Calories: 128 kcal, Carbohydrates: 4 g, Protein: 11 g, Fat: 7 g, Fiber: 1 g, Sugar: 1 g
Adapted From: https://skinnytaste.com/spinach-artichoke-and-feta-breakfast/#recipe
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