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
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:
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.
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 Size | 320 grams |
| Energy | |
| Calories 290kcal | 14% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 6g | 15% |
| Sugar 3.27g | 3% |
| Fat | |
| Fat 16g | 18% |
| Saturated 6g | 21% |
| Cholesterol 430mg | - |
| Vitamins | |
| Vitamin A 670ug | 74% |
| Choline 380mg | 68% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.94mg | 72% |
| Vitamin B3 1.17mg | 7% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 210ug | 53% |
| Vitamin B12 1.50ug | 62% |
| Vitamin C 22mg | 24% |
| Vitamin E 3.89mg | 26% |
| Vitamin K 390ug | 326% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.19mg | 22% |
| Iron, Fe 3.60mg | 33% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 630mg | 18% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 1280mg | 85% |
| Zinc, Zn 2.55mg | 23% |
| 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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