Keto Feta Egg Bake
Baked until golden
- Time
- 25 min
- Serves
- 4
- Calories
- 245 kcal
- Protein
- 16 g
About this recipe
A Mediterranean breakfast that turns humble eggs into a substantial, restaurant-worthy dish. The secret is layering feta through the custard-like mixture rather than sprinkling it on top—when it bakes, the cheese softens into salty pockets that anchor each bite. Spinach and red bell pepper add gentle vegetables without any starchy padding, keeping carbs to just 4 grams per serving while delivering 16 grams of protein. The beauty of this bake is its flexibility. Make it the night before, refrigerate unbaked, then slide it into a preheated oven—great for hectic mornings. The cream ensures a silky texture; if you prefer it lighter, swap half with full-fat Greek yogurt. Watch for the golden edges—that's your signal it's cooked through without being rubbery. Serve warm or at room temperature alongside a simple mixed green salad and olive tapenade.
Ingredients
Method
- 1 Preheat oven to 375°F. Heat olive oil in a 10-inch cast-iron skillet over medium heat.
- 2 Add spinach and bell pepper, sauté for 3 minutes until softened.
- 3 Whisk together eggs, cream, oregano, salt, and pepper in a bowl.
- 4 Pour egg mixture over vegetables, sprinkle feta cheese on top.
- 5 Bake for 18-20 minutes until eggs are set and top is lightly golden.
- 6 Cool for 2 minutes, slice into wedges, and serve warm.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
