Greek Omelette Casserole
Who says you don’t have time for eggs on weekday mornings? This Greek Omelette Casserole is a great meal prep idea that will ensure you’ve got a hearty and filling breakfast ready to go every morning of the week.
Clearly, I’m obsessed with omelette casseroles. Not only do I make them all of the time and share them in my Instagram story, but I’ve shared several recipes before including my oh-so-popular Spinach Breakfast Casserole. Although some people are worried about eating eggs on a regular basis there is actually no concern in doing so, rather, what is more important is ensuring you are buying good quality eggs. I realize the egg section at the grocery store can be incredibly overwhelming, with egg cartons littered with nutrition buzzwords, which is exactly why I wrote my guide to buying healthy eggs, so you know exactly what to look for and why.
This Greek Omelette Casserole is a great make-ahead breakfast idea that makes enough servings for the entire week, and stores incredibly well in the fridge, so you can’t hit snooze an extra time knowing that breakfast is ready to go.
Greek Omelette Casserole
The best part of this Greek Omelette Casserole recipe is that it is incredibly versatile so feel free to mix up the vegetables based on what you have on hand.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast
- Cuisine: Paleo, Vegetarian, Gluten-Free
Ingredients
- 10 eggs, whisked
- 1 tablespoon olive oil
- 1 small white onion, diced
- 3 cups spinach, well packed
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 3 tomatoes, seeded and diced
- 1/4 heap cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a pan on medium heat, add diced onion and cook for 2-3 minutes until tender and translucent.
- Add spinach, oregano and sea salt and cook until spinach has wilted and reduced in volume.
- Transfer cooked onion and spinach mixture to a baking dish, add chopped tomatoes and crumbled feta. Use a spoon or a spatula to ensure everything is evenly spread out in the bottom of the dish.
- Pour in whisked eggs and give it another good stir to ensure eggs and vegetables are well incorporated.
- Transfer baking dish to the oven and bake for 20-25 minutes until eggs are set in the middle.
- Serve warm or cold. This dish can be stored covered in the fridge for 4-5 days.
- Enjoy!
Find it online: https://kaynutrition.com/2018/06/greek-omelette-casserole/
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Two questions: What size casserole dish? Can this be made the night before you bake it? Thank you
It can be made in anything from a 9×9 baking dish to a 9×12 pan. The vegetables could certainly be chopped in advance, but I would suggest whisking the eggs right before baking, once it’s cooked it will store well in the fridge for up to 5 days!