Why Make This Spinach Artichoke Tomato Casserole
If you’re looking for a hearty and wholesome dish that strikes a perfect balance between nutritious and delicious, then this Spinach Artichoke Tomato Casserole is for you. Not only does it come together with simple ingredients, but it also delivers layers of flavor that will tantalize your taste buds. The combination of fresh spinach, artichoke hearts, and sun-dried tomatoes offers a vibrant color and rich texture, making it visually appealing. Plus, it’s packed with protein from the eggs and cottage cheese, making it a perfect choice for any meal of the day—breakfast, lunch, or dinner.
How to Make Spinach Artichoke Tomato Casserole
Making this casserole is straightforward and doesn’t require any special culinary skills. You’ll love how quick and easy it is to prepare, leading to a fabulous baked dish that fills your kitchen with enticing aromas. Each step is designed to maximize flavor and ensure every bite is satisfying. Plus, with some prep work done ahead of time, it’s great for busy weeknights or leisurely weekends.
Ingredients:
- 4 cups packed fresh spinach leaves
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, basil, or chives for garnish
Directions:
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside.
- In a large skillet, heat olive oil over medium-high heat. Sauté the minced shallot for about 2 minutes until it becomes translucent.
- Add the spinach and garlic to the skillet. Cook until the spinach wilts, which should take around 3 minutes. Remove from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season with salt and black pepper to taste.
- Transfer this lovely vegetable mixture evenly into the prepared baking dish.
- In a large bowl, whisk together the eggs, cottage cheese, and milk. Feel free to add more salt and black pepper here, if you like.
- Pour the egg mixture over the vegetables in the baking dish and gently stir to combine. Sprinkle the crumbled feta cheese evenly on top.
- Bake for 30 to 40 minutes, until the eggs are set and the edges turn lightly golden. Let cool for 5 minutes before garnishing with fresh herbs.
- Cut into squares and serve warm.
Nutritional Information
Per serving (1 square, assuming the casserole serves 12):
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 280mg
- Sodium: 370mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 18g
How to Serve Spinach Artichoke Tomato Casserole
This casserole is incredibly versatile! You can serve it warm from the oven as a comforting main dish, or at room temperature as part of a brunch spread. Pair it with a light salad of mixed greens or a refreshing cucumber salad for a delightful contrast. It also works well alongside roasted potatoes or crusty bread for a complete meal.
How to Store Spinach Artichoke Tomato Casserole
To keep your casserole fresh, let it cool completely before covering it with plastic wrap or transferring it to an airtight container. You can store it in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it—wrap individual portions tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Just remember, thaw in the refrigerator before reheating!
Expert Tips for Perfect Spinach Artichoke Tomato Casserole
- Adjust the Veggies: Feel free to include your favorite vegetables or whatever you have on hand. Bell peppers, mushrooms, or even zucchini can add great flavor and texture.
- Egg Variations: If you’re looking for a lower cholesterol option, consider using egg whites or egg substitutes for part of the eggs.
- Cheese Swap: If feta isn’t your favorite, you can replace it with shredded mozzarella or goat cheese for a different taste profile.
Delicious Variations
- Spicy Kick: Add crushed red pepper flakes to the vegetable mixture for a hint of spice.
- Herb Infusion: Mix in some fresh dill or oregano for a burst of herbaceous flavor.
- Mediterranean Twist: Include Kalamata olives for an added briny punch.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Absolutely! If you use frozen spinach, make sure to thaw and drain it well before adding it to the recipe to avoid excess moisture.
2. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it, cover it, and store it in the refrigerator. When ready to bake, simply pop it in the oven directly from the fridge; you may need an extra 5-10 minutes of baking time.
3. What can I serve with this casserole?
This casserole pairs beautifully with a light salad, some fresh fruit, or toasted bread. It’s perfect for brunch, lunch, or a light dinner!
Conclusion
This Spinach Artichoke Tomato Casserole not only brings delicious flavors and satisfying textures to the table, but it’s also a healthy option that the whole family can enjoy. Whether you serve it for breakfast, brunch, or dinner, it’s sure to impress. So gather your ingredients and give it a try—don’t hesitate to share your twists and outcomes, and may this casserole become a favorite in your recipe repertoire!
Spinach Artichoke Tomato Casserole
Ingredients
Method
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside.
- In a large skillet, heat olive oil over medium-high heat. Sauté the minced shallot for about 2 minutes until it becomes translucent.
- Add the spinach and garlic to the skillet. Cook until the spinach wilts, which should take around 3 minutes.
- Remove from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season with salt and black pepper to taste.
- Transfer this vegetable mixture evenly into the prepared baking dish.
- In a large bowl, whisk together the eggs, cottage cheese, and milk. Add more salt and black pepper here if desired.
- Pour the egg mixture over the vegetables in the baking dish and gently stir to combine.
- Sprinkle the crumbled feta cheese evenly on top.
- Bake for 30 to 40 minutes, until the eggs are set and the edges turn lightly golden.
- Let cool for 5 minutes before garnishing with fresh herbs.
- Cut into squares and serve warm.