I really love breakfast bakes – they’re so easy to make, you can throw it together in 15 minutes and have a reheatable breakfast for almost the rest of the week, and they’re so versatile, too. In this past I’ve made a baby kale & feta bake and one with leeks, smoked salmon, cheddar & cream cheese, but this one is more of a Greek flavor…spinach, feta, onions and a little dill. It was fantastic.
BREAKFAST BAKE: SPINACH, FETA AND CARAMELIZED ONION (makes 8 slices)
– 8 oz. spinach
– 1/2 a vidalia onion, sliced into thin moons
– 1 tsp. chopped dill (optional)
– salt & pepper
– 10 eggs (6 whites and 4 whole eggs)
– 1/3 C. milk
– 1 tbsp. butter
– 1 tbsp. EVOO
– 1/3 c feta
– 1 tsp. herbamare or 1/2 tsp. salt & 1/2 tsp. pepper
1. Preheat oven to 375.
2. Grease pan lightly with dab of EVOO.
3. Melt butter over medium low and saute onions until translucent, then beginning to pick up some rich color.
4. Remove from heat and add spinach, stir until wilted.
5. Add dill (optional) and herbamare or salt/pepper.
6. Make the first layer a mix of spinach & onions.
7. Add crumbled feta for the second layer.
8. Beat the eggs, milk & a little more salt/pepper, then add to the top of the spinach/onion/feta layers. Use a fork to kind of stick the eggs down into the mix so they get covered.
9. Bake, uncovered, for 30-35 minutes, or until a knife can be interested cleanly. Don’t open the oven to check on this until you’re almost positive it’s ready, or it’ll fall!
10. Let stand uncovered for at least 5 minutes before serving. Cut into squares or slices and enjoy.
