Spinach And Artichoke Egg Casserole

• scallion
• 1 can artichoke hearts in water 14 oz. each, drained and rinsed
• 1 tablespoon olive oil
• 4 ounces baby spinach
• 12 eggs
• 1/2 cup sour cream
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces low moisture mozzarella cheese shredded
• 4 ounces Italian blend shredded, or Parmesan cheese

1. Preheat the oven to 350u0b0 F.
2. Spray a 9x13" casserole dish with nonstick cooking spray.
3. Finely mince the scallion. Roughly chop the artichokes.
4. Set a large skillet over medium heat and add the olive oil. Once shimmering, add spinach to the pan. Cook for 4-5 minutes, stirring frequently with a rubber spatula, until the mushrooms are shrunken and browned, and the spinach is wilted. Add the artichokes and cook for a minute longer. Remove from the heat.
5. In a large mixing bowl, whisk together the eggs, scallion, sour cream, garlic powder, salt, and black pepper. Add the spinach and artichokes and shredded cheese. Fold with a rubber spatula until the vegetables and cheeses are evenly distributed.
6. Pour the mixture into the prepared casserole dish.
7. Transfer the dish to the middle rack of the preheated oven.
8. Bake the casserole for 40-45 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
9. Remove the pan from the oven. Allow the casserole to cool for at least ten minutes before serving.
10. Cut the casserole into squares, or simply transfer to a plate with a large spoon. Serve.

scallion, water, olive oil, baby spinach, eggs, sour cream, garlic, salt, black pepper, mozzarella cheese, italian blend

Taken from www.yummly.com/recipe/Spinach-and-Artichoke-Egg-Casserole-2482419 (may not work)