Ingredients
1
tablespoon vegetable oil
1/4
cup chopped red onion
1/2
cup chopped red bell pepper
1
tablespoon finely chopped garlic (about 4 cloves)
2
cups packed fresh baby spinach, coarsely chopped
6
cups cubed (1-inch) French baguette
1 1/2
cups crumbled feta cheese (6 oz)
1/2
cup shredded Parmesan cheese
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
Preparation
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. Let stand 15 minutes before serving.
