Description
These easy baked omelets are packed with spinach and tangy feta cheese, offering a healthy, protein-rich breakfast or brunch option that’s ready in no time.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped green onions (optional)
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter (for greasing the pan)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin or small baking dish with olive oil or butter.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Stir in the chopped spinach, crumbled feta cheese, and green onions.
- Pour the egg mixture evenly into the prepared muffin tin cups or baking dish.
- Bake for 18–22 minutes, or until the eggs are set and lightly golden on top.
- Let cool slightly before removing from the pan. Serve warm or store in the fridge for a quick meal later.
Notes
- Use frozen spinach (thawed and well-drained) if fresh isn’t available.
- Great for meal prep – store in an airtight container for up to 4 days.
- Add chopped tomatoes, bell peppers, or cooked bacon for extra variety.
Nutrition
- Serving Size: 1 omelet
- Calories: 140
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 185mg
Keywords: baked omelets, spinach feta eggs, healthy breakfast, egg muffins, low carb omelet