Spinach Feta Egg Bake
- 5 oz organic fresh spinach (4 cups packed)
- 1-2 tsp olive oil (depending on your pan)
- 4 oz feta cheese
- 1/3 cup thinly sliced green onions
- 8-10 eggs, beaten
- 1 tsp all purpose seasoning
- salt and fresh ground black pepper to taste
Preheat oven to 375F/190C. Spray an 8 1/2-inch by 12-inch glass or crockery casserole dish with olive oil or nonstick spray.
Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Sprinkle in feta cheese and sliced onions on top of the spinach.
Beat the eggs with seasoning mix and salt and fresh ground pepper to taste. Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
Bake about 35 minutes, or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. Serve hot. Serving suggestions include light sour cream, pineapple mango salsa or guacamole.
The bake can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast (or lunch/dinner) during the week.