Ingredients
Egg Bake Ingredients
- 6 large eggs
- 1 cup milk (whole or plant-based)
- 1 cup crumbled feta cheese
- 2 cups fresh spinach (rough chopped)
- 1/2 cup sun-dried tomatoes (chopped or halved)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley (for garnish, optional)
- Olive oil (to grease the baking dish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent sticking and ensure easy removal of the egg bake.
- Sauté Spinach: In a pan over medium heat, sauté the fresh spinach until it wilts, which should take about 2 to 3 minutes. This will reduce moisture and intensify the spinach flavor.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, dried oregano, salt, and black pepper until well combined and slightly frothy to incorporate air for a fluffy texture.
- Assemble Ingredients: Place the sautéed spinach, sun-dried tomatoes, and crumbled feta cheese evenly into the prepared baking dish. Pour the egg mixture over the top, ensuring all ingredients are well distributed.
- Bake: Bake the mixture uncovered in the preheated oven for 30 to 35 minutes, or until the center is fully set and the top turns a light golden brown color. The edges should be lightly puffed and firm to touch.
- Cool and Serve: Remove the dish from the oven and let it cool slightly for easier slicing. Garnish with fresh parsley if desired, slice into portions, and serve warm.
Notes
- Use fresh spinach for the best texture and flavor.
- Adjust salt, pepper, and herbs according to your taste preference.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is flexible: you can substitute milk types and use different cheese if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb
