Ingredients
12 eggs
2 cups finely chopped baby spinach
1 (14 oz.) can quartered artichoke hearts, drained and finely chopped
1/4 cup diced jalapeno slices (from a jar, not fresh)
1 cup shredded parmesan cheese
1 teaspoon garlic salt
Instructions
Crack eggs into a large bowl and whisk. Stir in everything else and mix well. Pour into a 9x13 pan that has been sprayed with non stick spray.
Bake at 375* for 30 minutes. Cool on a wire rack. Keep refrigerated. Makes 12 servings.
Source:http://insidebrucrewlife.com/2013/02/spinach-artichoke-egg-casserole/