CBS December Newsletter Recipe: Spinach & Pesto Egg Casserole with Feta

Sara's monthly recipe pick comes from The Pinning Mama

Ingredients/Materials Needed
Non-stick cooking spray
9 x 13 inch casserole dish
Medium sized bowl
Wire wisk
3 cups fresh spinach, chopped
4 cups egg whites
4 Tbsp. prepared pesto
1 cup feta cheese
Salt & pepper
1 cup cherry tomatoes, halved Instructions

1)Set oven to 350°F. Spray the 9x13 casserole dish generously with cooking spray.
2)Spread your chopped spinach into the dish.
3)In a medium sized bowl, whisk together the pesto and egg whites. Stir in half of the feta cheese, salt and pepper and pour the mixture over the spinach.
4)Sprinkle the tomatoes and the remaining feta over the top of the casserole.
5)Bake at 350°F for 30-40 minutes or until the eggs are set (firm).
6)Let cool for 5 minutes, then slice and serve warm.

ENJOY!!