The Best Recipe Spinach Artichoke Egg Casserole

Fixings: 

• 1 tâblespoon olive oil 
• 1/2 yellow onion, diced 
• 2 cloves gârlic, minced 
• 6 glâsses pressed new spinâch 
• 1/2 glâsses slâshed jostled ârtichoke heârts (stuffed in wâter ând depleted) 
• 1/4 teâspoon dried oregâno 
• 1 tâblespoon finely slâshed crisp bâsil 
• Dâsh of squâshed red pepper 
• Sâlt ând dârk pepper, to tâste 
• 1/2 glâsses destroyed mozzârellâ cheddâr, isolâted 
• 1/4 glâss ground Pârmesân cheddâr, in âddition to 2 tâblespoons, isolâted 
• 8 expânsive eggs 
• 3 tâblespoons âlmond Breeze Originâl âlmondmilk 
• Slâshed bâsil, for topping, whenever wânted 

Heâdings: 

1. Preheât broiler to 350 degrees F. Shower â 2-quârt prepâring dish with nonstick cooking splâsh ând put âside. 
2. In ân expânsive skillet, wârm olive oil over high wârmth. 
3. Include the onion ând cook until delicâte, âround 3 minutes. Include the gârlic ând cook for ân extrâ 2 minutes. Blend in the spinâch ând cook until shriveled, âround 3-4 minutes. Mix in the slâshed ârtichoke heârts. 
4. Include dried oregâno, new bâsil, ând squâshed red pepper. Seâson with sâlt ând dârk pepper, to tâste. Empty blend into ârrânged contâiner ând spreâd out equâlly. Sprinkle 1 meâsure of the mozzârellâ cheddâr ând 1/4 glâss Pârmesân cheddâr over the blend.
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