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Divine Spinach and Feta Baked Omelet: 6 Eggs

Spinach and Feta Baked Omelet
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Enjoy this warm and protein-packed Spinach and Feta Baked Omelet. It’s a simple yet satisfying brunch bake, blending comforting tradition with a fresh, bright flavor.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk (any kind)
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced onion
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Heat the olive oil in a small skillet over medium heat. Sauté the diced onion until soft, about 3 minutes.
  3. Add the chopped spinach to the skillet and cook until wilted, about 1 minute. Remove from heat.
  4. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
  5. Stir the sautéed spinach and onion mixture into the egg mixture.
  6. Gently fold in the crumbled feta cheese.
  7. Pour the batter evenly into the prepared baking dish.
  8. Bake for 20 to 25 minutes, or until the omelet is set in the center and lightly golden brown.
  9. Let it cool for a few minutes before slicing and serving.

Notes

  • This recipe balances Spoon’s love for comfort with Sprout’s fresh approach.
  • Feel free to add a pinch of nutmeg for extra warmth.
  • We find that fresh spinach gives the best texture here.

Nutrition

Find it online: https://spoonsprout.com/spinach-feta-baked-omelet-brunch-bake/