Greek Omelet Egg Bake

This Greek Omelet Egg Bake has all the flavors of the Mediterranean! And it’s packed with healthy veggies for a better breakfast!

This is a sponsored post on behalf of Eggland’s Best®. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

We all know how important a good breakfast is right?!

But a good breakfast doesn’t have to be boring. There are so many ways to jazz it up and make it not only the most important meal of the day, but also your FAVORITE meal of the day!

Today’s Greek Omelet Egg Bake has all the fabulous flavors of the Mediterranean and it’s over the top loaded with healthy veggies which boost it straight to the tippy top of the better breakfast list!

Juicy red tomatoes, spinach, onion, peppers, garlic, Kalamata olives, fresh oregano and some sharp and salty feta cheese are packed into this zesty egg bake.

So since this Greek Omelet Egg Bake is anything but ordinary, of course we’re not using just ordinary old eggs. Nothing but the best here with Eggland’s Best®.

With 25% less saturated fat, 10X more Vitamin E, and only 60 calories per egg, unlike 78 for ordinary eggs, today we’re winning at breakfast folks!

Step-By-Step Instructions

The first step will be to heat olive oil and butter over medium heat until melted. Add red pepper, onion, one teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 5 minutes, stirring often. Add spinach and garlic cloves and cook until wilted. Add tomatoes and Kalamata olives and continue to cook for 2 minutes. Remove from the heat.

The second step will be to place the mixture evenly in the bottom of a 10-inch round baking dish (or similar size). In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, one teaspoon salt, half a teaspoon pepper and oregano leaves until well combined. Pour the egg mixture over the vegetable mixture. Bake for 45 minutes, until lightly browned and a knife inserted in center comes out clean. Let cool for 5 minutes.

Actually, this is perfect for lunch or dinner too. With toast for breakfast or a side salad for lunch or dinner. So it’s a WIN-WIN-WIN!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Greek Omelet Egg Bake

Author: MaryAnn Dwyer

Servings: 8 servings

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This Greek Omelet Egg Bake has all the flavors of the Mediterranean! And it's packed with healthy veggies for a better breakfast!

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients  

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow onion, chopped
• 1 1/2 tsp. coarse kosher salt
• 1/2 tsp. pepper
• 5 cups baby spinach leaves, stems trimmed
• 2 cloves garlic, finely minced
• 1/2 cup grape tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 8 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 2 tsp. Dijon mustard
• 1 1/2 Tsbp. fresh oregano leaves
• 3/4 cup feta cheese crumbles

Instructions 

• Preheat oven to 350 degrees F.

  In a large skillet, heat olive oil and butter over medium heat until melted. Add red pepper, onion, one teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 5 minutes, stirring often. Add spinach and garlic cloves and cook until wilted. Add tomatoes and Kalamata olives and continue to cook for 2 minutes. Remove from the heat.
• Place the mixture evenly in the bottom of a 10-inch round baking dish (or similar size). In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, one teaspoon salt, half a teaspoon pepper and oregano leaves until well combined. Pour the egg mixture over the vegetable mixture. Bake for 45 minutes, until lightly browned and a knife inserted in center comes out clean. Let cool for 5 minutes.

Keyword: eggs, grape tomatoes, Kalamata olives

Cuisine: Greek

Course: Breakfast, Brunch, Dinner, Lunch