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!
Servings: 8 servings
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.