Description
An easy, hands-off sheet pan omelette filled with fresh spinach and tangy feta, perfect for brunch or meal prep.
Ingredients
Scale
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: diced tomatoes or herbs for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a sheet pan with olive oil.
- In a large bowl, whisk together eggs, milk, salt, and pepper until combined. Stir in spinach and feta.
- Pour the mixture into the prepared sheet pan and spread evenly.
- Bake for 20–25 minutes, or until the omelette is set and slightly golden around the edges.
- Let cool for a few minutes, then slice into squares or wedges and serve warm with desired toppings.
Notes
For added flavor, top with fresh tomatoes, herbs, or a drizzle of olive oil. Store leftovers in airtight containers for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 0mg