Description
This sheet pan spinach and feta omelette is a fuss-free, flavor-packed dish perfect for breakfast, brunch, or meal prep.
Ingredients
Scale
- 10 large eggs
- 3 cups fresh baby spinach, chopped
- 1 cup crumbled feta cheese
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions
- Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together eggs, milk, salt, and pepper until just combined.
- Stir in chopped spinach and crumbled feta.
- Pour the egg mixture into the prepared sheet pan, spreading ingredients evenly.
- Bake for 18–22 minutes, until the eggs are set and the top is slightly golden.
- Let cool slightly, then slice and serve warm or store for later.
Notes
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 350mg
Keywords: Sheet Pan Spinach Feta