Spinach Feta Mediterranean (Printable Recipe)
Wake up your morning with a speedy skillet full of feta, spinach, and sundried tomatoes Mediterranean-style.
# Ingredients You'll Need:
→ Primary
01 -
0.5 teaspoon freshly ground black pepper
02 -
0.25 cup (about 10 g) fresh parsley, chopped
03 -
4 tablespoons sun-dried tomatoes in oil, divided
04 -
1 tablespoon extra virgin olive oil
05 -
2 green onions, finely chopped
06 -
1 garlic clove, minced
07 -
1 cup (approximately 30 g) baby spinach
08 -
8 large eggs
09 -
60 ml full-fat Greek yogurt
10 -
0.5 teaspoon fine salt
11 -
60 g feta cheese, divided
# Steps to Follow:
01 -
Take your pan out of the oven, sprinkle the rest of your feta, and drop on the last bit of sun-dried tomatoes. Toss on some parsley and enjoy it straight away.
02 -
Pop the pan in your hot oven, no lid needed. Let it cook for 10-12 minutes, just until it's no longer wobbly in the center.
03 -
Pour in your egg mix so it covers your veggies. Put in half your feta and half of the sun-dried tomatoes, spaced out all over.
04 -
Heat olive oil in an oven-proof or cast iron pan (25 cm) over medium. Toss in the green onions first and cook for 3-5 minutes till they soften up. Next, add the minced garlic and baby spinach, stir, and give it 2-3 more minutes till the spinach shrinks down.
05 -
Crack eggs into a big bowl, add Greek yogurt, salt, and black pepper, then whisk until everything's smooth and all mixed. Set this aside for now.
06 -
Set your oven to 220°C (425°F) so it's ready for baking.
# Extra Tips:
01 -
Keep leftovers in the fridge, sealed up tight, for up to 3 days. Want to freeze? You can for up to three months—just thaw overnight and warm it in a 175°C oven.
02 -
Swap Greek yogurt with ricotta, sour cream, regular milk, or your favorite plant-based milk if you want a different consistency. Try new veggies or cheeses too.