Spinach and Feta Oven Omelet Breakfast Sandwich
Spinach is one of my favorite vegetables. I dont really eat it plain or as a side vegetable but I love to incorporate it into soups, sauces, dips, and other dishes. Most salads I eat are made with baby spinach instead of romaine or any other lettuce. This Spinach and Feta Oven Omelet recipe originated from one of my cleaning out the freezer and refrigerator sessions. I happened to stumble across a bag of spinach buried deep away in my freezer and a container of leftover feta in the fridge. Spinach and feta is one of my favorite combos. I decided to combine the discovered ingredients with some eggs and create a healthy oven omelet that could easily be cut into squares for a breakfast sandwich. What better way to start your day than with some spinach. The result was a hearty nutritious breakfast sandwich that is so delicious especially with the tang from the feta cheese.
Spinach is one of my favorite vegetables. I dont really eat it plain or as a side vegetable but I love to incorporate it into soups, sauces, dips, and other dishes. Most salads I eat are made with baby spinach instead of romaine or any other lettuce. This Spinach and Feta Oven Omelet recipe originated from one of my cleaning out the freezer and refrigerator sessions. I happened to stumble across a bag of spinach buried deep away in my freezer and a container of leftover feta in the fridge. Spinach and feta is one of my favorite combos. I decided to combine the discovered ingredients with some eggs and create a healthy oven omelet that could easily be cut into squares for a breakfast sandwich. What better way to start your day than with some spinach. The result was a hearty nutritious breakfast sandwich that is so delicious especially with the tang from the feta cheese.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large bowl, whisk together eggs and milk until well combined.
- Stir in the spinach and feta cheese. Salt and pepper to taste
- Pour egg mixture into a 7 x 11 baking dish sprayed with cooking spray.
- Bake in 350 degree oven for 45 – 50 minutes, or until the center is set.
- Cut into 10 pieces and serve on Thomas Bagel Thins or eat plain.
Frozen spinach holds excess moisture that will ruin a baked egg slab if not physically squeezed out through a mesh strainer multiple times. Liquid retention prevents proper coagulation, resulting in a watery, rubbery texture instead of a uniform custard. Thaw the greens overnight, compress them firmly, and fold them into the dairy-egg base along with crumbled feta.
Baking twelve eggs at 350 degrees Fahrenheit in a 7x11 baking dish yields ten evenly portioned squares that fit English muffins precisely. A larger 9x13 pan functions without altering the total 45 to 50 minute bake time, though the finished egg layers emerge noticeably thinner. Adjusting quantities requires maintaining the foundational ratio of roughly one tablespoon of milk per egg to ensure structural integrity during cutting.
Feta provides concentrated sodium, so adjust any added table salt accordingly until the mixture is tasted raw. Goat cheese functions as a direct substitute for feta at a one-to-one ratio, imparting a similar tang while melting into a softer crumb.
