Greek Omelette Casserole

Greek Omelette Casserole

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Baked
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  1. Preheat the oven to 400°F and grease a 2-quart or 9×9-inch baking dish with butter or cooking spray.
  2. Heat olive oil in a pan on medium heat, add diced onion and cook for 2-3 minutes until tender and translucent.
  3. Add spinach, oregano, and salt and cook until spinach has wilted and reduced in volume.
  4. Transfer the 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.
  5. Pour in whisked eggs and give it another good stir to ensure eggs and vegetables are well incorporated.
  6. Transfer the baking dish to the oven and bake for 20-25 minutes until the eggs are set in the middle.
  7. Serve warm or cold. This dish can be stored covered in the fridge for 4-5 days.
  8. Enjoy!