Who says you don’t have time for eggs on weekday mornings? This Greek omelette casserole is a great meal prep idea that will ensure you’ve got a hearty and filling breakfast ready to go every morning of the week.
Ingredients
- 10 eggs, whisked
- 1 tablespoon olive oil
- 1 small white onion, diced
- 3 cups spinach, well packed
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 3 tomatoes, seeded and diced
- 1/4 heap cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F and grease a 2-quart or 9×9-inch baking dish with butter or cooking spray.
- Heat olive oil in a pan on medium heat, add diced onion and cook for 2-3 minutes until tender and translucent.
- Add spinach, oregano, and salt and cook until spinach has wilted and reduced in volume.
- Transfer the cooked onion and spinach mixture to a baking dish, add chopped tomatoes and crumbled feta. Use a spoon or a spatula to ensure everything is evenly spread out in the bottom of the dish.
- Pour in whisked eggs and give it another good stir to ensure eggs and vegetables are well incorporated.
- Transfer the baking dish to the oven and bake for 20-25 minutes until the eggs are set in the middle.
- Serve warm or cold. This dish can be stored covered in the fridge for 4-5 days.
- Enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 148 calories
- Sugar: 1 gram
- Fat: 10 grams
- Carbohydrates: 2 grams
- Fiber: 1 gram
- Protein: 11 grams
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