Greek Omelet Bake

Recipe by: The Beach House Kitchen

Filled with veggies and flavors of the Mediterranean!

Make This Recipe

1 tablespoon olive oil

1 tablespoon butter

1/2 cup red bell pepper, chopped

1/2 cup yellow onion, chopped

2 teasp00n kosher salt

3/4 teaspoon freshly ground black pepper

5 cups baby spinach leaves, stems trimmed

2 cloves garlic, finely chopped

1/2 cup grape tomatoes, halved

1/2 cup Kalamata olives, halved

8 Eggland's Best Eggs (large)

1 cup milk

1/2 cup heavy cream

2 teaspoon Dijon mustard

2 tablespoons fresh oregano leaves

3/4 cup feta cheese crumbles

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Preheat oven to 350 degrees F.
In a large skillet, heat olive oil and butter over medium heat until melted.
Add red pepper, onion, one teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 5 minutes, stirring often.
Add spinach and garlic cloves and cook until wilted.
Add tomatoes and Kalamata olives and continue to cook for 2 minutes. Remove from the heat.
Place the mixture evenly in the bottom of a 10-inch round baking dish (or similar size).
In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, one teaspoon salt, half a teaspoon pepper and oregano leaves until well combined.
Pour the egg mixture over the vegetable mixture.
Bake for 45 minutes, until lightly browned and a knife inserted in center comes out clean. Let cool for 5 minutes.
Serve!