- 15 minutes
- 45 minutes
Treat mom to a delicious and healthy breakfast this Mother's Day with this veggie-full dish. It's not hard to whip up if you use frozen spinach and canned artichoke hearts and it's sure to impress during breakfast in bed or any weekend brunch.
- Preheat your oven to 350 degrees, then heat oil in a skillet on the stovetop and add the onion and a pinch of salt, cooking until the onions are translucent, a few minutes. When nearly finished cooking, add garlic, stir, and cook for one minute more.
- In a medium-sized bowl, combine the eggs and milk and whisk vigorously. Then add the oregano, basil, cheese, artichoke, spinach, salt, pepper and cooked onion and garlic and stir.
- Pour the contents into a greased 6x9 baking dish or casserole pan and place in the oven for 45 minutes or until the eggs are no longer gooey. Allow to cool for five minutes and serve warm topped with an additional sprinkle of cheese if desired.