Baked Eggs with Spinach & Feta
From The Kitchen
I love breakfasts that don't require a recipe once you've made them a few times. This is one of those meals I come back to again and again because it's colorful, satisfying, and comes together in about twenty minutes. It's proof that eating well doesn't have to be complicated.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 tablespoon extra virgin olive oil
- ¼ cup diced red onion
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 4 large eggs
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley
- Sea salt and freshly ground black pepper
Method
- Heat the olive oil in a medium skillet over medium heat.
- Add the onion and cook for 2–3 minutes until softened.
- Stir in the tomatoes and spinach, cooking until the spinach has wilted.
- Create four small wells in the vegetables and crack an egg into each.
- Cover the skillet and cook until the eggs reach your preferred doneness.
- Sprinkle with feta, parsley, salt, and pepper before serving.
Nutrition highlights
- Excellent source of protein
- Rich in iron and vitamin A
- Healthy fats
- Naturally gluten-free
- Busy mornings
- Weekend brunch
- High-protein breakfast
Gina's tip
Serve with toasted whole-grain sourdough and a bowl of fresh seasonal fruit for a beautifully balanced breakfast.
Storage: Refrigerate in an airtight container for up to 3 days.
No feta in the fridge? Skip it. A good breakfast doesn't wait for a perfect ingredient list — it waits for you to show up.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina