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.
Servings: 12 pieces
Calories: 186kcal
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 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.
Nutrition
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