Asparagus and Artichoke Breakfast Casserole

Ingredients:

• 1 large jar whole artichoke hearts
• 1 lb. organic asparagus
• 4 oz. crumbled goat cheese or feta cheese
• 4 oz. grated low-fat Mozzarella
• 1 teaspoon Herbamare Seasoning
• Fresh ground black pepper and salt to taste
• 12-14 eggs: More eggs will make the casserole thicker
• Serve with low-fat sour cream, optional

Here's how to make this dish:

Preheat oven to 375F/190C. Spray a 10 inch X 14 inch (or similar size) glass or crockery casserole with non-stick spray. Put artichoke hearts into a colander and let them drain while you prepare the asparagus.

Bring a medium-sized pot of salted water to a boil. Cut away the ends of the asparagus and then cut asparagus spears into diagonal pieces about an inch long. Cook asparagus in the boiling water for about 2 minutes. Then the artichoke hearts onto a cutting board so you can use colander to then drain asparagus.

Cut artichoke hearts in half (or to the size you like) and make a layer of artichokes in the bottom of the casserole dish. Layer the drained asparagus pieces over artichokes, followed by both types of cheese. Season with Herbamare seasoning, fresh ground black pepper, and salt.

Beat eggs and pour over the vegetable and cheese mixture; then use a fork to gently mix so that all ingredients are well-distributed and there are some pieces of asparagus and artichoke poking up out of the egg. Bake about 35-40 minutes, or until the top is firm and starting to brown. (Start checking at about 30-minutes if you used less eggs). Serve hot and with some low-fat sour cream.