Get the Recipe: Spinach and Feta Egg Bake
This beautiful Spinach and Feta Egg Bake is one of those kind of dishes that can be served for either breakfast, brunch, lunch or dinner. The harmonious flavors of eggs, feta cheese, spinach, sun-dried tomatoes, and fresh herbs is one that I truly enjoy and I hope that you will as well.
Ingredients
- A good drizzle olive oil, or cooking spray
- 3 loosely packed cups baby spinach, roughly chopped
- 8 large eggs
- 2 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
- ¼ teaspoon fine salt, or two good pinches
- several grinds freshly ground black pepper
- 2 ounces feta cheese, crumbled (about ⅓ cup)
- A small handful fresh herbs, such as oregano and/or basil
Equipment
- 2-quart casserole dish or 9 x 9 baking pan
- Chef's Knife
- Cutting Board
Instructions
- Preheat the oven to 350 °F.
- Drizzle or spray a little olive oil or cooking spray into a 2-quart casserole dish or 9 x 9 baking dish and ensure it is well greased.
- Evenly layer the spinach in the dish.
- Crack the eggs into a medium bowl (I prefer to do this into a bowl, just in case I get any shells in the mixture) and then pour them over the spinach, evenly distributed. See the image above.
- Evenly sprinkle in the sun-dried tomatoes, And season the egg mixture with salt and black pepper.
- Crumble the feta cheese evenly over the egg mixture. And then shower the dish with a small handful of fresh herbs.
- Transfer the dish to the oven, and bake until the egg whites have solidified and are no longer jiggly and the center of the yolk is cooked to your desired doneness. Cook 15 to 20 minutes for a softer jammy yolk and 20 to 30 minutes for a firm to well done yolk. (I would start checking first at the 15 minute mark and then every 5 minutes after that. To check the doneness of the yolk, take your index finger and carefully (I don't want you to burn yourself) and gently press on the yolk of the egg to feel it's level of firmness). Let the dish rest for about 5 minutes before serving. Something to note...after the eggs cook, they typically will have developed a white film over the yolk. If that is off-putting, you can take the edge of a small knife and very lightly/gently move the film over to one side,
- Sprinkle with additional freshly torn basil, if desired. Serve and enjoy.
Calories: 196kcal, Carbohydrates: 3g, Protein: 15g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 385mg, Sodium: 469mg, Potassium: 267mg, Fiber: 0.4g, Sugar: 0.4g, Vitamin A: 765IU, Vitamin C: 8mg, Calcium: 130mg, Iron: 2mg