Spinach Mushroom and Feta Egg Bake

• 1 tablespoon olive oil
• 8 cups fresh spinach, chopped
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 8 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup shredded mozzarella cheese (optional)
• Nonstick cooking spray

Steps

1. 1 Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
3. 3 Add mushrooms and cook until softened. Stir in spinach until wilted.
4. 4 In a large bowl, whisk together eggs, milk, salt, pepper, and thyme.
5. 5 Mix in feta cheese with the egg mixture, then fold in the cooked vegetables.
6. 6 Pour the mixture into the prepared baking dish and sprinkle with mozzarella if using.
7. 7 Bake for 25-30 minutes, until the center is set and the top is golden.
8. 8 Let cool for 5 minutes before serving.

Equipment

• 9x13-inch baking dish
• skillet
• whisk

Variations

• Add a handful of sun-dried tomatoes for extra flavor.
• Sprinkle with fresh herbs like parsley or chives before serving.

Substitutions

• Use kale in place of spinach for a heartier green.
• Substitute almond milk for a dairy-free option.

Pairings

• Fresh fruit salad
• Crispy bacon
• Toasted whole-grain baguette

Nutrition

Tips

• For a make-ahead option, prepare through step 6, cover, and refrigerate overnight before baking.
• Feel free to swap feta for goat cheese for a tangier flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of fresh fruit salad or crispy bacon.
• Pair with a toasted whole-grain baguette.

FAQ