Ingredients
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 2 cups fresh spinach (or 1 cup frozen, thawed & drained)
- 4 large eggs
- 1 cup milk (or half-and-half for creamier texture)
- ¾ cup crumbled feta cheese
- ½ cup shredded cheese (cheddar or mozzarella)
- ¼ cup onion, finely chopped
- 1–2 cloves garlic, minced
- Salt & black pepper to taste
- ½ teaspoon dried oregano (optional)
- Pinch of red chili flakes (optional)
Instructions
1. Prep
- Preheat oven to 180°C (350°F)
- Lightly grease a baking dish or pie pan
2. Cook the Vegetables
- Heat olive oil in a pan
- Sauté onions and garlic until soft
- Add mushrooms and cook until tender
- Stir in spinach and cook until wilted (or heated through)
- Remove from heat and let cool slightly
3. Make the Egg Mixture
- In a bowl, whisk together eggs and milk
- Add salt, pepper, oregano, and chili flakes
4. Assemble
- Spread the cooked vegetables evenly in the baking dish
- Sprinkle feta and shredded cheese on top
- Pour the egg mixture over everything
5. Bake
- Bake for 35–40 minutes, or until set in the center
- Let cool for 5–10 minutes before slicing
Serving Tips
- Serve warm or at room temperature
- Pair with a fresh salad or toasted bread
- Great for breakfast, brunch, or even light dinner
Q&A
Q: Can I make it ahead of time?
Yes! Store in the fridge for up to 3 days and reheat before serving.
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Q: Can I freeze it?
Absolutely. Slice and freeze for up to 2 months. Reheat in oven for best texture.
Q: What can I substitute for feta?
Try goat cheese, ricotta, or even paneer for a milder flavor.
Q: How do I make it dairy-free?
Use plant-based milk and dairy-free cheese alternatives.
Q: Why is it watery?
Spinach or mushrooms may have excess moisture—make sure to cook off the liquid before baking.
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