Instructions

• Place a colander in the sink and drain the 14 oz. can of artichoke hearts and the 12 oz. jar of roasted red peppers; let them drain while you prepare other ingredients.
• Slice the green onions (1/4 cup) and crumble the Feta (4 oz.); set both aside.
• Spray the slow cooker insert thoroughly with non-stick cooking spray.
• Transfer the drained artichoke hearts to a cutting board and cut them into fairly small pieces (quarters or smaller, depending on size).
• Transfer the drained roasted red peppers to the cutting board and cut them into roughly 1/2-inch squares.
• Put the cut artichoke pieces into the bottom of the prepared slow cooker insert.
• Add the cut roasted red pepper pieces to the slow cooker.
• Add the sliced green onions to the slow cooker and spread the vegetables into an even layer.
• Beat the 8 eggs well until yolks and whites are completely combined, then pour the beaten eggs evenly over the vegetables in the slow cooker.
• Use a fork to gently stir just enough to distribute the artichoke, red pepper, and green onion pieces evenly through the eggs.
• Sprinkle the crumbled Feta evenly over the top, then season with Spike Seasoning to taste (about 1 tsp. if desired) and fresh-ground black pepper to taste.
• Cover and cook on low for 2–3 hours, or until the eggs are set to your liking and the cheese is melted (about 2 1/2 hours in some slow cookers).
• Cut the casserole into portions while it is still in the slow cooker and serve hot, garnished with chopped parsley (2 Tbsp.) if desired.
• Store leftovers in the refrigerator; they will keep for at least a week and can be reheated in the microwave.