Greek-Style Spinach Feta Egg Bake with Fresh Herbs
This fluffy, protein-packed egg bake combines tender spinach, creamy feta cheese, and aromatic spring herbs for a satisfying low-carb breakfast or brunch. Perfect for meal prep or feeding a crowd with minimal effort.
Ingredients
- 8 large eggs
- 200g fresh baby spinach
- 150g feta cheese, crumbled
- 120ml whole milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 30g sun-dried tomatoes, chopped
Instructions
Preheat your oven to 180°C (350°F) and grease a 23x33cm baking dish with cooking spray.
Heat olive oil in a large pan over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant, then add fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
Add the cooled spinach mixture, three-quarters of the crumbled feta, dill, chives, and sun-dried tomatoes to the egg mixture. Stir to combine.
Pour the mixture into the prepared baking dish and scatter remaining feta cheese on top.
Bake for 25-30 minutes until the eggs are set in the centre and the top is lightly golden. The internal temperature should reach 72°C (160°F) to ensure the eggs are fully cooked.
Let rest for 5 minutes before slicing into 6 portions. Garnish with extra fresh dill and serve warm.
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