Spinach, feta and artichoke egg bake

Delight in a flavorful and nutritious Spinach, Feta, and Artichoke Egg Bake! Featuring a medley of sautéed onions, artichokes, red peppers, and garlic combined with fresh dill, protein-packed eggs, and creamy feta, this dish is perfect for breakfast or brunch. Lean milk and a touch of Parmesan add a delicious, savory finish to this health-focused bake. Quick and easy to prep, this recipe is an ideal balance of taste and nutrition, ensuring a satisfying and wholesome meal.

  • 14 Apr 2025
  • Cook time 35 min
  • Prep time 10 min
  • 4 Servings
  • 14 Ingredients

Spinach, feta and artichoke egg bake

If you’re looking for a nutritious and delicious breakfast or brunch option, this Spinach, Feta, and Artichoke Egg Bake is a perfect choice. This dish combines the savory flavors of spinach, feta cheese, artichokes, and a hint of dill, all bound together by fluffy, protein-packed eggs. It's easy to prepare, and it's a great way to start your day on a healthy note.

Ingredients:

1 package frozen spinach
280g
1/2 cup onion
50g
1 cup artichokes
170g
1/3 cup red pepper
50g
1 garlic clove
3g
1 tbsp dill
0.55g
8 eggs
400g
4 egg whites
160g
1/4 cup milk (1% fat)
60g
2 tbsp grated parmesan cheese
10g
1.25 tsp salt
8g
1/4 tsp black pepper
0.52g
1 short spray cooking spray oil
0.30g
1/2 cup feta cheese
72g

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prep the Veggies:
- If needed, thaw the frozen spinach according to package instructions. Squeeze out any excess water and set aside.
- Finely chop the onion and red pepper, and roughly chop the artichokes.
- Mince the garlic clove and chop the dill.
3. Prepare the Egg Mixture:
- In a large mixing bowl, crack the 8 eggs and add the 4 egg whites.
- Pour in the 1/4 cup of milk.
- Add the grated parmesan cheese, 1.25 tsp salt, and 1/4 tsp black pepper.
- Whisk all ingredients together until well combined.
4. Combine Ingredients:
- Add the thawed and drained spinach, chopped onion, artichokes, red pepper, minced garlic, and chopped dill to the egg mixture.
- Stir the mixture until all ingredients are evenly distributed.
5. Prepare Baking Dish:
- Lightly coat a 9x13-inch baking dish with a short spray of cooking spray oil, ensuring the bottom and sides are evenly covered.
6. Assemble and Bake:
- Pour the egg and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the crumbled feta cheese evenly over the top.
7. Bake:
- Place the dish in the preheated oven.
- Bake for 35-40 minutes, or until the egg bake is set and lightly golden on top. A toothpick inserted in the center should come out clean.
8. Cool and Serve:
- Once baked, remove the dish from the oven and let it cool for about 5 minutes before slicing.
- Cut into squares and serve warm.

Tips:

- Thaw and thoroughly drain the frozen spinach to prevent excess moisture in the egg bake.

- Finely chop the onions, red peppers, and artichokes for even distribution and balance of flavors.

- Use a whisk to ensure the eggs, egg whites, and milk are well combined for a fluffier texture.

- Feel free to add extra herbs or spices to suit your taste preferences.

This Spinach, Feta, and Artichoke Egg Bake is a simple yet flavorful dish that brings together the best of Mediterranean flavors. Whether you’re serving it for breakfast, brunch, or even a light dinner, it’s sure to be a hit. Plus, it’s versatile—you can easily add your favorite ingredients to make it your own. Enjoy the ease of preparation and the delightful taste of this wholesome recipe!

Nutrition Facts
Serving Size320 grams
Energy
Calories 290kcal14%
Protein
Protein 24g17%
Carbohydrates
Carbohydrates 14g4%
Fiber 6g15%
Sugar 3.27g3%
Fat
Fat 16g18%
Saturated 6g21%
Cholesterol 430mg-
Vitamins
Vitamin A 670ug74%
Choline 380mg68%
Vitamin B1 0.21mg17%
Vitamin B2 0.94mg72%
Vitamin B3 1.17mg7%
Vitamin B6 0.35mg20%
Vitamin B9 210ug53%
Vitamin B12 1.50ug62%
Vitamin C 22mg24%
Vitamin E 3.89mg26%
Vitamin K 390ug326%
Minerals
Calcium, Ca 310mg24%
Copper, Cu 0.19mg22%
Iron, Fe 3.60mg33%
Magnesium, Mg 100mg24%
Phosphorus, P 360mg29%
Potassium, K 630mg18%
Selenium, Se 45ug84%
Sodium, Na 1280mg85%
Zinc, Zn 2.55mg23%
Water
Water 260g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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