Spinach and Feta Breakfast Casserole
An easy all in one breakfast dish. Serve with toast points and a fresh fruit cup for a perfect brunch.
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cups baby spinach chopped
- ½ red bell pepper finely diced
- 2 scallions sliced
- 6 large eggs
- ¼ cup milk
- ¼ cup fresh parsley chopped
- 2 ounces feta cheese crumbled
- 3-4 cherry tomatoes halved
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and grease a medium casserole dish with one teaspoon of olive oil.
- Add the chopped spinach, red bell pepper, and scallions to the bottom of the prepared casserole dish. Season with salt and pepper to taste and set aside.
- In a medium bowl, whisk the eggs with milk and fresh parsley until smooth and slightly frothy. Season to taste with salt and pepper.
- Pour the egg mixture on top of the vegetables and crumble the feta cheese on top. Place the cherry tomatoes on top and bake until golden-brown and set, about 25-30 minutes.
- Allow casserole to cool for a few minutes before slicing and serving.
- Enjoy!
NUTRITION
Serving: 1g | Calories: 163kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 260mg | Sodium: 278mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2751IU | Vitamin C: 32mg | Calcium: 152mg | Iron: 2mg
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