Breakfast recipe

Spinach and feta egg bake

Name: Spinach and feta egg bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp (14 g) Olive oil; ½ cup chopped (70 g) Yellow onion, chopped; 1 medium (119 g) Red bell pepper, chopped; 4⅔ cups loosely packed (140 g) Baby spinach; 10 large (500 g) Eggs; ½ cup (120 ml, 122 g) Milk, 2%; 1 tsp (1 g) Dried oregano; ¼ tsp (1.5 g) Salt; ¼ tsp (0.6 g) Black pepper; ¾ cup crumbled (113 g) Feta cheese, crumbled

A make-ahead breakfast that slices into six squares and reheats well.

Oven
50 min · 15 min hands-on
Serves 6
Vegetarian
Gluten-free

Up to 30 g carbs
Sodium 600 mg or less
500 calories or less

Ingredients

1 tbsp14 gOlive oil
½ cup chopped70 gYellow onionchopped
1 medium119 gRed bell pepperchopped
4⅔ cups loosely packed140 gBaby spinach
10 large500 gEggs
½ cup (120 ml)122 gMilk, 2%
1 tsp1 gDried oregano
¼ tsp1.5 gSalt
¼ tsp0.6 gBlack pepper
¾ cup crumbled113 gFeta cheesecrumbled

Steps

Heat the oven to 375°F (190°C) and oil a 9-inch square baking dish.
Warm the oil in a skillet over medium heat. Cook the onion and pepper for 5 minutes, then the spinach until it wilts. Spread it in the dish.
Whisk the eggs, milk, oregano, salt and pepper, pour them over the vegetables and scatter the feta.
Bake 25 to 30 minutes, until the center is set and reaches 160°F (71°C). Rest 5 minutes and cut into 6 squares.

Contains: Milk, Egg.

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