Spinach and Feta Egg Bake

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch or similar 2-quart baking dish with butter or cooking spray.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant. Add the fresh spinach to the skillet, working in batches if necessary. Cook, stirring frequently, for 2-3 minutes until the spinach has completely wilted.

4. 4

   Remove the skillet from the heat. Transfer the spinach mixture to a colander or fine-mesh sieve. Using the back of a spoon, press down firmly to squeeze out as much excess moisture as possible. This step is crucial for a firm, not watery, egg bake. Set aside to cool slightly.

5. 5

   In a large mixing bowl, crack the 10 eggs. Whisk vigorously until the yolks and whites are fully combined and slightly frothy. Whisk in the milk, salt, black pepper, and dried oregano.

6. 6

   Gently fold the cooled spinach and onion mixture and the crumbled feta cheese into the whisked eggs until evenly distributed.

7. 7

   Pour the entire mixture into your prepared baking dish. Bake for 25-30 minutes, or until the center is set (it shouldn't jiggle when shaken gently) and the top is lightly golden. A knife inserted into the center should come out clean.

8. 8

   Remove from the oven and let the egg bake rest in the dish for at least 5-10 minutes. This allows it to set further, making it easier to slice. Cut into 6 pieces and serve warm.