Go Back
Print Pin

Spinach and Feta Egg Bake

Light, fluffy and very herby. The feta adds just the right salty richness. This dish would be good for breakfast, lunch, brunch, dinner or served as an appetizer!

Ingredients

  • 1 Tbsp. Olive oil
  • 4 cups Loosely packed baby spinach leaves
  • 1/2 cup Red onion, diced
  • 2 cloves Garlic, minced
  • 8 eggs Whisked
  • 1/4 cup Milk
  • 1/2 cup Feta cheese, crumbled
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper, freshly ground
  • 1 tsp. Oregano, dried

Instructions

  • Preheat oven to 375 degrees. Spray a 9x9 inch baking dish generously with cooking spray. You do not want the egg to stick.
  • Heat a skillet over medium-low heat, add in the olive oil. Once it gets hots, add the diced red onion and a pinch of salt. Cook for 2 to 3 minutes. Add in the spinach and minced garlic and a pinch of salt. Cook for another 2 to 3 minutes. Mix well to coat the spinach.
  • When the spinach is wilted, remove from the heat.
  • In a bowl whisk the 8 eggs. Add in the 1/4 cup of milk, salt, pepper and oregano. Stir well. Add the crumbled Feta and the cooled spinach mixture to the egg mixture and stir to combine.
  • Pour the egg mixture evenly into the greased pan. Bake for 25 to 30 minutes until the eggs are set and firm in the middle. Test by inserting a knife in the center. If it comes out clean, it is done. Remove from the oven and cool slightly.
  • Cut the egg mixture into 9 equal squares, or little bite sized pieces if you're using as an appetizer. They can also be cut into circles.