Spinach, feta and artichoke egg bake
This Spinach, Feta, and Artichoke Egg Bake combines nutritious ingredients like spinach, feta, and artichokes, all baked with fluffy eggs for a wholesome breakfast option. The hint of dill adds a fresh flavor to this easy, versatile dish.
Cook time 35 min
Prep time 10 min
Ingredients:
1 package frozen spinach1/2 cup onion
1 cup artichokes
1/3 cup red pepper
1 garlic clove
1 tbsp dill
8 eggs
4 egg whites
1/4 cup milk (1% fat)
2 tbsp grated parmesan cheese
1.25 tsp salt
1/4 tsp black pepper
1 short spray cooking spray oil
1/2 cup feta cheese
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.
Instructions:
- 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.
- 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.
- 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.
- Lightly coat a 9x13-inch baking dish with a short spray of cooking spray oil, ensuring the bottom and sides are evenly covered.
- Pour the egg and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the crumbled feta cheese evenly over the top.
- 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.
- Once baked, remove the dish from the oven and let it cool for about 5 minutes before slicing.
- Cut into squares and serve warm.
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!
Spinach, feta and artichoke egg bake FAQ:
The egg bake is done when it is set and lightly golden on top. A toothpick inserted in the center should come out clean, indicating that the eggs are fully cooked.
Yes, you can use fresh spinach. Make sure to wilt it down in a pan and remove excess moisture before adding it to the egg mixture.
The recipe calls for a 9x13-inch baking dish, which is ideal for even baking and ensures the egg bake cooks thoroughly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in the oven until warmed through.
Yes, you can substitute feta with crumbled goat cheese, ricotta, or any cheese of your choice, keeping in mind that the flavor and texture may change.
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.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 24g
Carbohydrates 14g
Fiber 6g
Sugar 3.27g
Fat 16g
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