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: 6 slices 1x
- Category: Breakfast
- Method: Baked
Scale
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!
Nutrition
- Serving Size: 1 slice
- Calories: 148 calories
- Sugar: 1 gram
- Fat: 10 grams
- Carbohydrates: 2 grams
- Fiber: 1 gram
- Protein: 11 grams
Keywords: egg, vegetable, spinach, tomatoes, feta cheese, easy, make ahead
Find it online: https://kaynutrition.com/2018/06/greek-omelette-casserole/
