These tasty squares may be served hot, at room temperature, or even out of the refrigerator—just cover when
reheating.
Makes 30 squares
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup sliced mushrooms
1 teaspoon minced garlic
2 (14-ounce) cans artichoke hearts, drained, rinsed, and chopped
3 egg whites, slightly beaten
2 eggs, slightly beaten
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon Cayenne pepper
1/2 cup Italian bread crumbs
3/4 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup grated Parmesan cheese
Directions
- Preheat oven 350°F. Coat 2-quart oblong dish with nonstick cooking spray.
- In medium pan coated with nonstick cooking spray, sauté onion, red and green pepper, mushrooms, and garlic over medium heat until
tender. - Transfer sautéed vegetables into large bowl, add chopped artichokes and remaining ingredients, stirring until combined. Pour mixture into prepared dish. Bake 30 minutes or until mixture is set and top is light brown. Cut into squares.
