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Banana Chocolate Chip Bundt Cake
Spinach and Artichoke Egg Casserole
| By : |
Spinach and artichoke pair so well together and also pack a nutritional punch. Step up your egg game with this Spinach and Artichoke Egg Casserole. With fresh chives and lemon, the flavors are bright in this satisfying breakfast that is ideal to serve a crowd with very little hands-on prep time.
| Prep Time | 10 minutes |
| Cook Time | 18 minutes |
| Servings |
8 servings
|
Ingredients
- 12 large eggs
- 1/4 cup Water
- 4 cups baby spinach roughly chopped
- 14 oz baby artichoke hearts (
one can ) drained and roughly chopped - 1 tbsp chopped fresh chives
- 1 tbsp lemon juice fresh
- 3/4 tsp table salt
- 1/2 tsp black pepper
- 1/4 tsp garlic salt
Ingredients
|
Instructions
- Spray a
6" round pan or7-cup round glass bowl with cooking spray. - In a medium bowl, whisk together the eggs and water.
- Stir in the spinach, artichokes, chives, lemon juice, table salt, pepper, and garlic salt.
- Transfer the mixture to the prepared pan.
- Place
2 cups water in the inner pot and place the steam rack inside. Place the pan on top of the steam rack. Secure the lid. - Press the Manual or Pressure Cook button and adjust the time to 18 minutes.
- When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Remove egg casserole from pot and allow to cool 5 minutes before slicing and serving.
Recipe Notes
CALORIES: 122 | FAT: 7g | PROTEIN: 10g | SODIUM: 603mg | FIBER: 1g | CARBOHYDRATES: 3g | SUGAR: 1g
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Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
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Enjoyed this. We modified it just a bit. Using egg whites, we left out the water. This reduces the sogginess by using egg whites.
Really, really watery and did not cook in the 18 min. Ended up pouring off a lot of the juices and cooking for another 10 min. The taste was great though! Next time I will leave out the water and cook for 30 minutes
I followed the recipe as it said except I substituted kale for the spinach. Mine also was really watery and looked like the eggs were undercooked. I cooked it in the microwave for a couple of minutes to firm up the eggs. It was very tasty and I will try it again without the water also or maybe using egg whites.
This appears to be an intriguing recipe. I’m wondering if anyone has added some cheese to it? I’m thinking that the cheese would enhance this and could turn it into a brunch or dinner item to serve with a hearty red wine.
Thank you for sharing this wonderful dish idea. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K