Description
A versatile Mediterranean-inspired egg bake featuring spinach, feta, and sun-dried tomatoes, perfect for brunch or a quick dinner.
Ingredients
- Olive oil or cooking spray for greasing
- 3 cups baby spinach, roughly chopped
- 8 large eggs (add 2 more if whisking)
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 ounces feta cheese, crumbled
- ¼ teaspoon fine salt
- Black pepper to taste
- Fresh herbs (oregano and basil)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 2-quart casserole dish or 9×9 baking pan with olive oil or cooking spray.
- Spread the chopped spinach evenly across the bottom of the dish.
- Crack the eggs into a medium bowl and gently pour them over the spinach, keeping yolks intact.
- Layer the sun-dried tomatoes, sprinkle with salt and pepper, then crumble the feta over the top.
- Add fresh herbs over the dish.
- Bake in the preheated oven for 15-30 minutes, checking at 15 minutes for preferred yolk doneness.
- Let sit for 5 minutes before serving, optionally garnishing with torn basil.
Notes
For a creamier casserole, whisk the eggs and add 2 extra eggs. Adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean