Greek Omelette Casserole
Greek Omelette Casserole, a fluffy breakfast omelet recipe loaded with the bold flavors of sun dried tomatoes, feta cheese, spinach, garlic, and herbs.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12 pieces
- 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
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 9x13 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.
Serving: 1piece | Calories: 186kcal | Carbohydrates: 5g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 225mg | Sodium: 546mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2480IU | Vitamin C: 11.4mg | Calcium: 164mg | Iron: 1.9mg