Greek Omelette Casserole

Ingredients

• 12 large eggs
• 2 cups whole milk
• 8 ounces fresh spinach
• 2 cloves garlic (minced)
• 12 ounces artichoke salad ((with olives and peppers) drained and chopped)
• 5 ounces sun dried tomato feta cheese (crumbled)
• 1 tablespoon fresh chopped dill ((1 teaspoon dried dill))
• 1 teaspoon dried oregano
• 1 teaspoon lemon pepper
• 1 teaspoon salt
• 4 teaspoons olive oil (divided)

Instructions

1. 1

   Preheat oven to 375 degrees F. Chop the fresh herbs and artichoke salad.

2. 2

   Set a skillet over medium heat and add 1 tablespoon olive oil. Sauté the spinach and garlic until wilted, about 3 minutes.

3. 3

   Oil a 9x13 inch baking dish and layer the spinach and artichoke salad evenly in the dish.

4. 4

   In a medium bowl, whisk together the eggs, milk, herbs, salt and lemon pepper.

5. 5

   Pour the egg mixture over vegetables and sprinkle with feta cheese. Bake in the center of the oven for 35-40 minutes until firm in the center.