1 jar (6 oz) Progresso™ marinated artichoke hearts, drained well and coarsely chopped
1/3 cup pitted kalamata olives, halved
1/4 cup sun-dried tomatoes packed in oil, drained, chopped
10 eggs
2 cups milk
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
PREP TIME
30m
COOK TIME
1h
TOTAL TIME
1h30m
YIELD 8 servings
Instructions
Heat oven to 350°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 8-inch nonstick pan, heat vegetable oil over medium heat.
Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened.
Add spinach, and cook about 1 minute or until starting to wilt.
In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato.
Layer remaining baguette, and top with remaining 1/2 cup feta cheese.
In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.
Pour over bread mixture, pressing down slightly.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake 40 to 45 minutes or until golden brown and center is just set.