Ingredients
Main Ingredients
- 10 large eggs
- ½ cup milk
- 1 cup fresh spinach, chopped
- ½ cup diced tomatoes (or sun-dried)
- ¼ cup sliced black olives
- ½ cup crumbled feta cheese
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) and grease an 8×8-inch baking dish to prevent sticking.
- Whisk Eggs and Seasoning: In a large bowl, whisk together the 10 eggs, ½ cup milk, 1 teaspoon oregano, salt, and pepper until fully combined and slightly frothy.
- Add Vegetables and Olives: Stir in the chopped spinach, diced tomatoes (or sun-dried tomatoes), and sliced black olives evenly into the egg mixture.
- Pour and Top: Pour the mixture into the prepared baking dish and evenly sprinkle the ½ cup crumbled feta cheese on top.
- Bake: Place the dish in the oven and bake for 25–30 minutes, or until the egg casserole is set and lightly golden on top.
- Cool and Serve: Remove from the oven and let cool slightly before slicing into 6 servings and serving warm.
Notes
- Add cooked chicken or turkey bacon for extra protein if desired.
- Stores well up to 4 days refrigerated in an airtight container.
- Use sun-dried tomatoes for a more intense flavor.
- Can be reheated gently in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
