Greek Omelette Casserole
by Sommer Collier — last updated on Jun 16, 2026 
I love waking up to the flavors of the Mediterranean with this hearty and veggie-packed Greek omelette casserole. This easy breakfast bake is loaded with fresh spinach, tangy artichokes, feta, and hints of pungent herbs. It’s hearty enough for brunch but simple enough for any weekday morning.
I’m a huge breakfast person. I can’t think of a better way to start my day than with a delicious and nutritious omelette, and this Greek omelette casserole definitely hits the spot. This bold Mediterranean breakfast is not only loaded with fresh veggies and herbaceous flavors, it’s also incredibly nutritious and protein-filled, like my strata recipe. It’s made with fluffy eggs, fresh spinach, tangy artichoke salad, and sun-dried tomato feta cheese. This is a luxurious yet incredibly simple dish that feels like you’ve taken a little getaway to the majestic Greek islands…without ever leaving your kitchen! The best part? This recipe is endlessly versatile. Serve it as a brunch centerpiece, a light summer lunch, or even dinner when you’re craving something healthy and satisfying. You can even adjust the flavors to suit your taste. Want it creamier? Add a splash of heavy cream to the eggs. Craving more crunch? Toss in some chopped bell peppers. No matter how you make it, this casserole is a guaranteed crowd-pleaser that pairs beautifully with fresh fruit, crusty bread, or even a crisp green salad!
Robin – ⭐⭐⭐⭐⭐ This was delicious!! Thank you for sharing!
Table of Contents
Sommer’s Recipe Highlights
Packed with Greek Flavors – This hearty omelette is loaded with bold savory Greek flavors like spinach, tomatoes, fresh herbs, and pieces of tangy feta cheese. If you like a classic Greek salad, then you should definitely give this recipe a try!
Great for Meal Prep – Like my Mexican breakfast casserole, this Greek version is a wonderful make-ahead dish to make for meal prepping throughout the week. You can actually prep all the ingredients ahead of time and pop it in the oven when you’re ready to eat. I love to reheat leftovers from this omelet for a nutritious and quick snack or lunch on the go.
Customizable – If you aren’t a fan of the veggies I’ve added, I’ll show you below how to swap them out to make the exact mix you will love.
Key Ingredients and Tips
- Eggs – Meet the star ingredient for this casserole! I use large eggs to make the fluffy base of this omelette.
- Whole milk – A splash of whole milk adds a rich and creamy texture to baked eggs, while keeping every bite just a bit lighter.
- Fresh spinach – A bunch of fresh spinach adds a ton of color, nutritional value, and fresh flavors to this dish. Plus, it’s an essential Greek ingredient.
- Artichoke salad – I like to use the marinated artichokes that come mixed with olives and peppers. You can always use the variety that’s just plain marinated artichokes. I always drain and chop them up into coarse chunks before I add them into the casserole for a delicious briny flavor.
- Sun dried tomato feta cheese – I’m obsessed with the combination of tangy feta cheese and bold sun-dried tomatoes. If you can’t find this variety at your local supermarket, just mix up some crumbled feta cheese with sun-dried tomatoes.
- Herbs – For a pop of fresh flavors and color, I use staple Greek herbs like dill and oregano to make this dish.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – To kick off this recipe, I start by preheating the oven to 375 degrees Fahrenheit and chopping the herbs and artichoke salad into coarse pieces.
Sauté – Then, I saute the spinach and garlic with a drizzle of olive oil until they’re soft.
Layer – I grab my baking dish, and I add a layer of the sauteed spinach, and then a second layer of the chopped artichoke salad on top.
Prep the eggs – Then, I mix together the eggs, herbs, milk, salt, and lemon pepper in a bowl until they’re gorgeously fluffy.
Pour and bake – I pour the eggs over the veggies and top them off with some of that crumbled feta cheese and sun-dried tomato mixture. I bake the omelet for about 40 minutes until it’s set.
Recipe Variations
- Protein – I like to toss in some cooked, crumbled sausage, diced ham, or shredded rotisserie chicken for a heartier dish.
- Cheese – If you’re not a fan of feta, substitute with goat cheese, shredded mozzarella, or Parmesan for a different flavor profile.
- Veggies – I sometimes add more veggies like cherry tomatoes, roasted red peppers, zucchini, or mushrooms to pack in extra nutrients and color. Just remember to saute any veggies that will release a lot of moisture first, before adding them to the egg mixture.
- Spices – For a bit of heat, I suggest stirring in chopped jalapeños, red pepper flakes, or a drizzle of your favorite hot sauce.
- Herbs – Experiment with fresh basil, parsley, or thyme for a new herbal twist. I personally like basil here!
Serving Suggestions
This Greek casserole is so easy to make and so satisfying to eat! Serve it warm with a side of fresh fruit, a crisp Greek salad, or a slice of toasted sourdough bread for a complete meal.
You can also pair this casserole with your favorite brunch or lunch dishes for a POP of vibrant Mediterranean flavor! Here are a few ideas to round out your table:
- Roasted lemon potatoes
- Classic Greek salad with feta
- Warm pita bread with tzatziki
- Marinated olives and artichokes
- Chunky Mediterranean salad
You can even get creative with leftovers! Use a slice to fill a wrap with spinach and hummus, or chop it into pieces to top a bed of arugula for a light, protein-packed salad.
Storing
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Let the casserole cool completely, then wrap it tightly and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and bake at 350°F until heated through.
Frequently Asked Questions
Absolutely! You can assemble the casserole the night before, cover it, and store it in the fridge. In the morning, just pop it in the oven and bake as directed.
The casserole is ready when the center is set and no longer jiggles. You can also insert a knife or toothpick into the center—it should come out clean.
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Greek Omelette Casserole
Ingredients
- 12 large eggs
- 2 cups whole milk
- 8 ounces fresh spinach
- 2 cloves garlic minced
- 12 ounces artichoke salad (with olives and peppers) drained and chopped
- 5 ounces sun dried tomato feta cheese crumbled
- 1 tablespoon fresh chopped dill (1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 4 teaspoons olive oil divided
Instructions
- Preheat oven to 375 degrees F. Chop the fresh herbs and artichoke salad.
- Set a skillet over medium heat and add 1 tablespoon olive oil. Sauté the spinach and garlic until wilted, about 3 minutes.
- Oil a 9×13 inch baking dish and layer the spinach and artichoke salad evenly in the dish.
- In a medium bowl, whisk together the eggs, milk, herbs, salt and lemon pepper.
- Pour the egg mixture over vegetables and sprinkle with feta cheese. Bake in the center of the oven for 35-40 minutes until firm in the center.
I would like a copy of the recipe. I’m not a great lover of eggs, so I will have to try it once to see if i like the recipe or not. On the upside, my son likes eggs, so there will be no waste. Thanks
This was delicious!! Thank you for sharing!
Hello Sommer
I hope to make this very soon but as there are only two of us, wondered if it can be frozen for a couple of weeks please. Love the sound of it all!
Thank you
Joan
Very delicious! I couldn’t find the artichoke salad. I used marinated artichokes and added kalamata olives.
Question: How should this be stored? How long will it last in the refrigerator? Can it be frozen?
I have not attempted this interesting casserole yet, however, I am not inclined to purchasethe artichoke salad and feta/sun dried tomato prepared ingredients. It would be lovely to make this recipe more flexible by providing quantities of the individual ingredients so that one might assembled the combinations from items already on hand in the cook’s kitchen. Would you be able to provide the necessary analysis for individual ingredients?
are you serious???????? why dont you just look up or create your own recipes using items you already have!!!!!!
Do you buy this artichoke salad? Do you make it? Where do you get it? Where is the recipe?
Hi Tom,
This is a jarred product usually near the pickles and olives in the grocery store. It is often just labeled “Artichoke Salad” or sometimes “Artichoke Antipastao”
This looks amazing and I would love to try it. Where can I find the artichoke salad?
Wonderful simple dinner or brunch casserole. I added smoked julienne tomatoes instead of the tomato feta cheese and used regular feta cheese. I did make it earlier in the day and let the casserole sit in the fridge so the tomatoes would soften. Will absolutely make again.
Cherished this! It’s overflowing with flavor, and the eggs are not the slightest bit dry-which is an issue I frequently have when making egg prepares. I’ve made this twice in seven days for my family since it was so completely delighted in while being sound. I did twofold the measure of solidified spinach, and, in light of the fact that my accomplice pursues a keto diet, I supplanted the drain with some substantial cream and some water. Another great recipe from A Spicy Perspective, Thanks